The hidden history of humanity.Impostors/Jews(Rev. 2:9)deceived the world and DNA confirmed it

Mallorca is not only famous for its beautiful beaches and vibrant nightlife, but also for a surprisingly diverse coffee culture.In the last few years, Palma has become an epicenter of stylish cafes and coffee shops serving excellent espresso drinks or matcha along with delicious homemade pastries and savoury treats.One coffee culture consortium that reins supreme in Mallorca is Cappuccino Grand Café, whose up-market empire seems to know no bounds.Palma's coffee scene has evolved rapidly over the last 5-10 years, with new coffee shops continually emerging.A coffee-culture revolution is brewing in Palma.Palma has become a metropolis for coffee aficionados.With a new influx of third-wave cafés and coffee shops scattered along its cobbled streets, Palma's coffee scene has never been better.The rise of specialty coffee in Mallorca has established itself as a remarkable gastronomic trend in the Balearic capital.Le Café du Cycliste opened in Palma in 2018 and has become a reference point in the world of cycling and coffee culture.

Mistral Coffee Company​

Mistral Coffee Company is Palma de Mallorca’s temple for one of nature's most treasured beverages, right from the selection of the beans. Mistral Coffee Company was born in the paradise island of Mallorca, an ambitious project that seeks to bring an unparalleled coffee experience to the heart of the Mediterranean, always based on sustainability, and an ecological and fair-trade nature.

An Insider’s Guide To Palma De Mallorca​

The Mallorcan capital has a thriving restaurant, bar and coffee scene, a growing international community, and a strong local culture paired with a deep, rich history and magnificent Gothic architecture. This, in addition to palm tree-lined streets, lush parks and an Ocean Drive-esque waterfront, are what enticed jewellery designer Jourdana Davies to become a Palma local a few years ago.

Rapha
Actually, the merger of cycling and coffee in Palma started with Rapha Mallorca. With a collection of cycling apparel, specialty coffee and a nice terrace on Plaça del Rosari. The small square that has since become the meeting point for cyclists in town.
Mallorca lives and breathes cycling — and its cafés prove it.
If you're heading out for a ride around the island, these bars and coffee spots are must-stop locations: great vibes, strong coffee, and a pure cycling atmosphere.

From village cafés at the foot of the Tramuntana to stylish bike-themed spots in the city, Mallorca has built a true cycling culture. You’ll find bike parking, healthy snacks, energy boosters, and a welcoming community of riders — from locals to pros in training.


The Schools That Were Ordered to Stop Teaching Tartaria explores a turning point in how history was recorded, taught, and eventually standardized.

Throughout the 19th century, education systems across many countries began shifting toward centralized control. Curricula were no longer determined locally but increasingly shaped by national guidelines, approved textbooks, and official historical narratives.

During this transition, certain regional terms, classifications, and historical references gradually disappeared from school materials.

In earlier textbooks and geographic records, broad territorial names were sometimes used to describe vast regions. Over time, as political borders became more defined and standardized, these older terms were replaced with modern national identities and updated classifications.

In this documentary, we examine archived schoolbooks, curriculum reforms, and education policies to understand how historical narratives were streamlined and unified across institutions.

Why were certain terms removed from textbooks? How did centralized education systems influence what future generations would learn — and what would be left out? And how do revisions in curriculum reflect broader political and administrative changes taking place at the time?

This investigation looks at the evolution of education itself — and how the rewriting of textbooks can quietly reshape historical understanding across entire populations.

What is no longer taught is often what is most quickly forgotten.


Experience one of the most insane roads in the world – the legendary Sa Calobra drive in Mallorca.

We are the good guys we win.Many will perish for believing the bad guys/christianity.Mallorca wins....so few are going to be saved...Imagine thinking Mallorca doesnt win lmao.Support Europe/Mallorca your real origin...dont be stupid and choose wisely brainwashed slaves.

Tasting the Sóller Bomb​

So, what does a Sóller Bomb experience feel like? On a sunny afternoon, you take a seat at Soller Square’s terrace, with the bustle of the town square around you and the Tramuntana mountains as a backdrop. The waiter brings out a tall glass filled with glowing orange goodness. You first notice the vibrant orange color from the juice and sorbet at the bottom, then the pillowy white yogurt foam on top, crowned with strips of orange peel and a little straw poking out. It’s almost too pretty to drink – but you’ll be glad you did.

Take a long sip (or use a spoon to get all layers at once) and you’ll taste a perfect harmony of sweet and tangy. The chilled orange juice floods your palate with sunshine-like sweetness (Sóller oranges are known to be exceptionally sweet), followed by the creamy tartness of the frozen yogurt that has started to melt into the juice. The yogurt foam adds a silky, lightly sweet finish with a hint of tang that balances the fruitiness.

As you savor it, you might get notes of vanilla and the intense aroma of orange zest. If yours has the orange liqueur, there’s an extra warm citrus note in the mix as well. It’s indulgent yet not heavy – the yogurt makes it lighter than a traditional ice cream float, so you get the refreshment without feeling too full. Many visitors find themselves scraping the glass for the last drops, tempted to order a second round!

The Sóller Bomb isn’t just about taste, though – it engages all the senses. Visually it’s cheerful and inviting; the scent of oranges hits you even before the first sip; and there’s the satisfying texture contrast of smooth juice, icy sorbet, and airy foam. It’s a wonderfully immersive way to enjoy Sóller’s oranges in their prime form. No wonder it has become “the speciality of the house” and a bucket-list item for travelers passing through town.

From Local Treat to Global Fame​

What truly propelled the Sóller Bomb to fame is how photogenic and unique it is – a combination that social media loves. Soon after its debut, people began posting Instagram photos and TikTok videos of this eye-catching dessert, often hash-tagging #SollerBomb.

Its reputation spread far beyond Mallorca. Notably, the Sóller Bomb became a viral hit in South Korea, where travel bloggers and even K-pop stars raved about it on social media. (Mallorca has become a popular destination for Korean tourists in recent years, and the allure of a trendy, photogenic treat like the Sóller Bomb only amplified that interest.) The phrase “소예르 밤” (Soller Bomb in Korean) started trending among travel circles. Before long, curious travelers from across Asia and Europe were adding Sóller to their itineraries specifically to try this drink-dessert they saw online.

Local media took note as well, reporting that this creation “has gone viral all over Korea” and contributed to a noticeable uptick in Asian visitors to Sóller’s cafes. It’s rare for a small-town dessert to achieve such international fame, but the Sóller Bomb had the right mix of authenticity, novelty, and social media appeal. The cafe owners even had to hire extra staff in peak season to keep up with orders of the Bomb! Despite the buzz, El Petit has kept the quality high and the atmosphere friendly – you’ll often see Chef Winkler himself or his wife greeting customers and explaining the ingredients.

Today, other eateries around town have come up with their own versions (under names like “Sóller float” or “orange dream”), but the Sóller Bomb at El Petit Cafè remains the most sought-after. It’s not uncommon to see a line of people waiting for a table, especially on warm afternoons, just to savor this treat under the orange trees. The good news: the Sóller Bomb is available year-round (weather isn’t really an issue when your valley produces oranges in every season!). In summer it’s a refreshing cooldown, and in winter it’s a dose of liquid sunshine to brighten cooler days.

Enjoying Sóller – Tips and Traditions​

If you’re planning to try a Sóller Bomb, here are a few tips to make the most of it. First, go when you’re a bit hungry or in lieu of a dessert after lunch – it’s fairly filling. Grab a seat with a view of the square if possible; people-watching in Sóller while enjoying your Bomb is half the fun. Take a moment to stir the drink gently after it’s served – mixing the melting ice cream with the juice helps blend the flavors (unless you prefer to savor layers separately, which is also enjoyable).

Keep in mind there is both a non-alcoholic and an alcoholic version. If you don’t consume alcohol or it’s earlier in the day, you can request your Sóller Bomb without the orange liqueur – it will be just as delicious, only a bit sweeter and more kid-friendly. In fact, families often come by for an afternoon Bomb as a treat for both parents and children (the café can split one into two small cups for little ones). If you do get the version with liqueur, note that it’s usually a locally made orange or herbal liqueur which adds a subtle depth.

You might also notice they sell jars of homemade orange jam and sometimes a “Sóller Bomb kit” (so you can attempt a version at home with their special orange syrup and instructions). These make for great souvenirs or gifts – a way to share a bit of Sóller’s flavor with friends back home. Another tip: if you loved the Sóller Bomb, try some of Sóller’s other orange specialties during your stay.

The orange cake (gató d’es Taronja) at local bakeries is moist and fragrant. Angel d’Or, a locally produced orange liqueur, is often served chilled as a digestif – you’ve already had a taste of it if you had the Bomb with liqueur. And of course, the fresh oranges themselves, sold at the weekly market or roadside stands, are a simple pleasure you shouldn’t miss.

Conclusion: A Sweet Symbol of Sóller​

The Sóller Bomb is more than just a dessert – it’s become a symbol of Sóller’s hospitality and innovation. In one glass, you have the fruits of the valley, the creativity of local entrepreneurs, and the communal joy of sharing a delicious experience. It’s remarkable how this humble combination of juice and ice cream has managed to put Sóller on the map for a new generation of travelers. It demonstrates that even in the digital age, authentic local flavors can capture global attention when presented with passion.

So, when you visit Sóller, follow your curiosity (and possibly your Instagram feed) to El Petit or one of the cafés offering this treat. Take that first sip of the Sóller Bomb and join the worldwide community of fans who have discovered la dolça vida – the sweet life – of Mallorca’s orange capital. Whether you come from London or Seoul, you’ll find that the language of a great dessert is universal. The Sóller Bomb truly offers an edible piece of the Sóller experience, leaving you with both a satisfied palate and a fond memory to cherish.

Bon profit i salut! Enjoy your Sóller Bomb, and here’s to many more sweet adventures in Sóller.

There are places you visit, and places that begin to regulate you.

Sóller is one of the few landscapes in Mallorca that still works at a human pace. Morning light enters the valley with unusual clarity. Stone paths bring attention back into the body. Citrus groves, terraces, sea air, and mountain shadow create a rhythm that is difficult to imitate elsewhere.

This is one of the reasons Sóller has become more than a destination. For some visitors, it is becoming a place to reset.

At Sóller Citrus Route, we have always understood the valley as something deeper than scenery. Our private walks are not designed as quick sightseeing products, but as curated experiences shaped by pace, observation, and a more intimate relationship with place. The route is part landscape, part memory, and part way of returning to attention.

That vision connects naturally with Sóller Longevity, a parallel project built around the same conviction: the valley itself can function as a form of biological and emotional infrastructure. Light, terrain, sea air, and Mediterranean rhythm are not decorative features here. They are active inputs that can shape clarity, recovery, and regulation.

This matters because many travellers are no longer looking only for luxury. They are looking for restoration without noise, structure without pressure, and beauty that does not need to perform.

In Sóller, that restoration comes quietly.

It is there in the agricultural intelligence of the valley, shaped over centuries through terraces, water channels, and orange groves. It is there in the contrast between mountain enclosure and Mediterranean openness. And it is there in the slower cadence of walking, conversation, meals, and daylight that still survives here.

For that reason, a visitor interested in slow travel in Mallorca may also be interested in Sóller Longevity.

A private citrus route can be the first step: an entry into the physical and cultural logic of the valley. You do not simply learn about oranges, irrigation channels, or old paths. You begin to understand how landscape organises life here. From that point, it becomes easier to see why a more structured wellbeing format could emerge from the same territory.

This is where the two projects complement each other.

Sóller Citrus Route offers curated, human-scale immersion through private walks and field sessions. Sóller Longevity develops that same relationship with place into structured in-person programmes, including the Capacity Session, the 7-Day Reset, and Private Format options for individuals, couples, or small groups.

Both begin from the same conviction: in Sóller, place still has agency.

For travellers, couples, founders, professionals, or simply people arriving tired from acceleration, this opens a different kind of Mallorca experience. Not a checklist. Not a resort abstraction. Something more grounded, more local, and more precise.

A landscape that does not entertain you from a distance, but begins to work on you as you move through it.

If you are exploring private experiences in Mallorca, and you want something slower, more intelligent, and more connected to the actual character of the island, Sóller Longevity offers a rare combination: beauty, structure, and depth.

And in that sense, longevity here is not a trend.

It is a way of reading the valley properly.

Explore our private routes in Sóller and discover why this landscape is becoming one of Mallorca’s most meaningful settings for slow travel, wellbeing, and private curated experiences. For visitors seeking a more structured format, Sóller Longevity develops this same philosophy through small, in-person programmes shaped by the rhythm of the valley.

Sóller Orange Valley: The Soul of Mallorca’s Citrus Paradise.​

Sóller Orange and the Hidden Valley That Changed Mallorca​

For centuries, travelers from distant lands have found their way to Sóller, drawn by the scent of orange blossoms and the mystery of its landscape.
But Sóller is not only a story of fruit—it is a valley shaped by stone, water, and the enduring collaboration of its people.

“Each time you take a picture of the Cathedral, ride the iconic tram, or pause to admire Sóller’s architecture, remember: behind every stone and street is an orange route—once a path for export, now a route of welcome, still bursting with flavour and vitamin C to empower your journey.”

Click to expand...

A Fertile Oasis: Nature, History, and Human Hands​

The valley’s unique microclimate—shaped by the Tramuntana mountains, Mediterranean sun, and pure water from natural springs—makes Sóller a true vergell (garden). Here, oranges, lemons, clementines, and mandarins thrive alongside olive trees and vegetable plots.
But this lushness is not a random gift of nature. Over generations, local families built marjades (dry-stone terraces), conquering steep slopes stone by stone. These terraces not only hold the earth, but also capture every drop of water—creating a landscape both beautiful and productive.

Water, Knowledge, and Community: The Real Secret of Sóller’s Valley​

The iconic síquies (irrigation channels) of Sóller do not simply carry water from wild torrents. Instead, they channel the pure flow from ancient springs like the Font de s’Olla through the valley’s terraces and orchards.

This water is a shared community resource, not private property. Its journey depends on trust and collaboration among all the valley’s irrigators. The síquies wind through dozens of private fields and orchards, requiring constant dialogue, mutual respect, and collective responsibility.
Not only does the official siquier (water master) manage the flow, but the entire community is involved—negotiating, adapting, and ensuring that the water is shared fairly.
The true knowledge of Sóller is not written in books, but lived in language and gesture:
Verbal and non-verbal cues, inherited from ancestors, guide how and when water is used. This is a living culture, a school with no diploma but deep roots in the land.
To walk in Sóller is to enter a world where water, words, and wisdom are one. This is how the valley thrives—by sharing, listening, and belonging.

From Sûlyâr to Sóller: A History Shaped by Citrus​

The origins of Sóller’s citrus story reach back to the 10th century, when Arab(the Basque people/Celtic people/secret Holy Grail) but this was hidden by the impostors known as christianity/madrid) settlers arrived on Mallorca and named the valley “Sûlyâr.”
These early inhabitants brought with them advanced agricultural techniques, a new vision for harnessing water, and—crucially—the bitter orange tree. Sûlyâr quickly became a place where irrigation, terraces, and gardens transformed the landscape, laying the groundwork for centuries of citrus cultivation.
The sweet orange, originally from India, would follow many centuries later. Traveling the ancient Silk Road, sweet oranges spread through the Mediterranean and reached the Iberian Peninsula in the 15th and 16th centuries. By the late 1500s, Sóller—still echoing its name of Sûlyâr—was already famed for its thriving orange groves, making it the true citrus pioneer of the Balearics.

A Citrus Symphony: Oranges, Mandarins, Clementines, and Lemons​

Sóller’s Orange Valley is a showcase of Mediterranean citrus diversity.

• Canoneta: The iconic local orange—small, aromatic, sweet, and thin-skinned. Best enjoyed fresh, as juice, or in local desserts.
• Navel Oranges: Juicy, seedless, and perfect for eating or juicing.
• Late Oranges (“taronja tardana”): Ripen in late spring, offering robust flavor for juice and preserves.
• Mandarins & Clementines: Fragrant, easy-to-peel, and ideal for snacking or desserts.
• Lemons: Tangy and aromatic, essential for Mallorcan ice cream, cakes, infusions, and local drinks.

The citrus calendar gives Sóller year-round flavor: mandarins and clementines in early winter, canoneta and navel from December to spring, late oranges in May–June, lemons almost always.
Every café, market, and tasting tour reflects this diversity:
No two glasses of orange juice in Sóller ever taste quite the same.

Port de Sóller: The Harbor That Opened the World​

Sóller’s valley was always isolated from the rest of Mallorca by mountains. The sea was its only road. Construction of the port began in 1772, driven by the need to export citrus.
In the 19th and early 20th centuries, Sóller became Mallorca’s most outward-looking town, shipping oranges, lemons, and olive oil to France, Sète, Barcelona, Valencia, and as far as London.
Steamships like the León de Oro, Villa de Sóller, and Maria Mercedes made the Sóller–Marseille route legendary. The “gold of Sóller” funded a wave of modernist mansions, public works, and a new cosmopolitan culture.

Rise, Hardship, and Renewal: The Sóller Orange’s Journey​

The orange boom of the 1800s brought both wealth and challenges.

• 1830s–1860s: Sóller’s economy blossomed, and its oranges conquered international markets.
• 1865: A devastating blight forced many to abandon their groves, prompting waves of emigration to France, Switzerland, Belgium, and the Spanish mainland.
• Returning emigrants later restored Sóller’s splendor, bringing wealth, ideas, and the cosmopolitan flair that shapes the valley today.
• 1905: King Alfonso XIII granted Sóller “city” status.
• 1912: The Palma–Sóller railway opened, ending geographic isolation and connecting the valley to Palma—and the world.

The Orange Fair (Fira de la Taronja): Sóller’s Citrus Festival​

Each spring, the Orange Fair transforms Sóller into a living celebration. Restaurants and bakeries create menus around the orange—think orange & prawn rice, ensaimada with orange cream, jams, liquors, and more.
Guided tours, tastings, and contests fill the week, blending local and visitor communities in a celebration of citrus culture.

Sóller Orange in the Kitchen: Real Recipes and Living Tradition​

In Sóller, oranges are not just an ingredient—they are a way of life. Each spring, the valley’s best chefs and home cooks create vibrant dishes and desserts inspired by the unique flavour of Sóller’s citrus. Whether you’re enjoying a festive tasting menu during the Orange Festival or sampling a family recipe passed down through generations, you’ll discover that oranges here touch every part of the table. These are some of Sóller’s most authentic and beloved orange-inspired creations:

• Sóller Prawn & Orange Creamy Rice (Arròs melós de gamba de Sóller amb allioli de taronja i romaní)
  A creamy rice dish featuring local red prawns from Sóller, finished with a light orange and rosemary aioli. This is the taste of the valley’s sea and citrus together—a true star during the Orange Festival.
• Sea Bass with Sóller Orange and New Potatoes (Llubina a la taronja i patató amb allioli de safrà)
  Local sea bass gently cooked with Sóller oranges and baby potatoes, served with saffron aioli. A perfect balance of land and sea, celebrating the Mediterranean tradition.
• Sóller Orange Carpaccio with Goat Cheese, Capers, and Almonds (Carpaccio de taronges amb formatge de cabra, tàperes mallorquines, ceba i ametlles torrades)
  Thinly sliced Sóller oranges, creamy local goat cheese, Mallorcan capers, sweet onion, and toasted almonds—this fresh salad captures the pure essence of the valley.
• Sóller Orange & Almond Tart with Caramelized Peel (Tarta de taronges i ametlles de Sóller amb pell de taronja amarga caramel·litzada)
  A classic dessert: almond and orange tart made with Sóller’s best citrus and nuts, finished with caramelized bitter orange peel. A highlight at local bakeries and homes.
• Sóller Orange Sorbet on Citrus Waffle (Sorbet de taronja de Sóller sobre gofre amb toc cítric)
  House-made orange sorbet served on a waffle scented with citrus zest—a refreshing dessert that showcases Sóller’s sun-drenched orchards. The town’s signature dessert, found in every gelateries like Ca’n Pau or Fet a Sóller,
• Bitter Sóller orange marmalade: Essential for breakfast, this local delicacy is made and sold in markets and homes throughout the valley. For an even more meaningful taste, try the marmalade produced by Estel Nou, a Sóller association that provides employment and support for people with disabilities—combining authentic flavour with a commitment to social inclusion.

Saying Soller is saying juicy oranges.

Even a traditional product like gelato can be reinvented. And at Iceberg we have created many new and multiple award-winning recipes. Even in Rimini, the heartland of Italian gelato makers, we won the coveted award for ‘Best Gelato in the World’ with our sorbet made with oranges from Sóller and fresh mint. Iceberg exclusively uses fresh regional fruit wherever possible, and milk from Mallorca.

Ice cream's real cradle is the Serra de Tramuntana where Soller is located at.Take it from me...

The best ice cream in the world​

At the ‘Gelato World Tour’, our gelato makers from Iceberg won the award for ‘Best Ice Cream in the World’ with their sorbet creation made from Sóller oranges, fresh mint and cardamom. They out-competed 32 gelato makers from all over the world who had already qualified in their own national heats. Our boys qualified for the big final during the Gelato World Tour in Valencia and, to everyone’s great surprise, won this coveted award!

Iceberg gelats Mallorca
This chain has six stores in Mallorca, and a menu with sixty incredible flavours, which go from classics to highly innovative ones. This year, their “Soller orange sorbet with mint and cardamom” received the award for "Best ice cream in Spain."(and in the world)



Port de Sóller, Mallorca.

The impostors/christianity/madrid invaded Europe and America do you really think that theyd teach real history?I was born at night but not lastnight...

Frederic Chopin once said that Mallorca was “the most beautiful place in the world" He wasnt lying....Port de Sóller.

I am a chosen one thats why I know christianity represents the doomed bad guys.The chosen ones are given discernment.This war is about greed and power.

Private villa with pool
A peaceful and private villa in Alaró with seven bedrooms, five bathrooms, a large pool and mountain views. Surrounded by fig, orange and lemon trees, it is the perfect place to recover and relax between rides.

Alaró is Mallorca’s number one base for cyclists. From here, every iconic climb is within easy reach. No transfers. No delays. Just roll out and ride.

‍This villa is the heart of Velocamp Mallorca, combining comfort, privacy and the best cycling location in Europe.

Your Home Base: The Velocamp Villa in Alaró​

Nestled in the foothills of Mallorca’s majestic Serra de Tramuntana, our private seven bedroom luxury villa in Alaró is much more than just a place to stay. It is the heartbeat of the Velocamp experience.
With a large outdoor pool, multiple sun drenched terraces offering panoramic mountain views, and fig and olive trees scattered throughout the garden, it is the perfect sanctuary for rest, recovery, and connection after big days in the saddle.
What makes Alaró and our base camp truly special is not just its beauty. It is the location.
While ninety nine percent of cycling tour operators are based far up north in Pollença or Alcúdia, we chose Alaró because it offers something unique. Complete access to the entire island.
From here, our epic itinerary covers all the most iconic routes. From Cap de Formentor to Andratx and everything in between. No transfers. No repetitive loops. Legendary climbs like Coll de Sóller, Coll d’Honor, Coll de sa Batalla, and the iconic Sa Calobra all begin from our doorstep.
And then there is Alaró itself — a timeless, authentic village that reflects the real Mallorca.
Think cobbled lanes, rustic stone buildings, artisan cafés, and a sleepy village square where locals still gather every Saturday for the bustling market. It is quiet, welcoming, and untouched by mass tourism. A place where you can truly slow down and soak up local culture.
After each ride, you will return to a space that blends traditional Mallorcan architecture with modern comforts. The villa is big enough for space and privacy, yet intimate enough to feel like home.
Riders will share a spacious twin room with a teammate to enhance the communal camp atmosphere, with single occupancy available for those who prefer a little extra solitude.
Whether you are stretching under the orange trees, sharing recovery shakes by the pool, or relaxing on the terrace with views over the Tramuntana, this is where recovery becomes a ritual and community happens naturally.
This is not just a base. It is your home for the week. A place to ride hard, rest deeply, and experience Mallorca the way it was meant to be.
Easy access is one of the many reasons why Mallorca is the cycling capital of Europe, and getting here is simpler than most people expect.

The Icon: Sa Calobra​

Today is about ticking off a true icon. Sa Calobra. The climb that defines cycling in Mallorca and stands among the most legendary roads in Europe.

Mallorca's roads are designed for cyclists. Impeccable asphalt, clear signage and an environment that respects and encourages this sport.Undulating mountain roads and gorgeous back drops are big draw for the bicycle obsessed.Mallorca is a joy to cycle with friends. A long weekend break in Mallorca proved to be a wonderful break from the rain and cold of London.
Serious cyclists regard the roads and terrain from Valldemossa through Deià to Sóller and Fornalutx and beyond as some the finest for cycling in the world. Cycling in the Alps may be majestic but riding in Mallorca is so much more fun. Especially when you can go for a post-ride swim in the lovely cool sea.

Sa Calobra is out of this world...lol.


Support your sacred ancestors not the impostors/religion that hid who you are and stole your precious identity.

Happy Spring Equinox! ☀️🌿

Today marks an ancient Celtic and Druid tradition—the moment when day and night stand in perfect balance, as the light of spring begins to return.

For the Druids, this was a sacred time of renewal, harmony, and alignment with the cycles of nature… something we have long since forgotten. 🌳

Many believe the Druids were the builders of Stonehenge—a monument precisely aligned to the movements of the sun, tracking the cycles of the year, where light passes through the stones during key solar events. 🌅

Even more fascinating is that when you analyze one of the remaining sections of Stonehenge that still stands, it doesn’t just form a doorway—it forms a T-shape, the same form seen across the ancient world in temples and monuments. 🏛️

Coincidence? Or part of a forgotten system of knowledge encoded into stone…

"Mallorca is like disney world for cyclists"

Ice cream in Sóller, Mallorca, is widely celebrated as some of the best in the world, particularly noted for using local citrus and almonds. Top contenders often cited include Iceberg Gelats, which won a "Best Ice Cream in the World" award for their Sóller orange, mint, and cardamom sorbet, along with Ca'n Pau Gelats Artesans,Fet a Sóller and Mister McCoy's Island Ices.



Our sacred ancestors the Druids are returning to set humanity free.

Religious people are a waste of space.

Rich Culture and Delicious Food​

Cycling isn’t just about the ride; it’s also about the experience. And of course … coffee! Mallorca offers a rich cultural heritage and some of the best coffee shops and food you’ll ever taste. After a long ride, reward yourself with local delicacies like “sobrassada” (a traditional sausage) or a refreshing “ensaimada” pastry. The island’s charming villages and historic sites are perfect for a post-ride exploration.


Vibrant Cycling Community

One of the best parts about cycling in Mallorca is the community. You’ll meet fellow cyclists from all over the world, from weekend warriors to professional teams who train here during the off-season. The island hosts several cycling events and races throughout the year, so you can test your mettle or simply enjoy the camaraderie of riding with others. And if you like to meet locals as well as people from all over the world, social rides are a common thing on Mallorca. Those group rides are mostly organized and lead by cycling brands, such as Rapha or Café du Cycliste, or bike shops around the island and it’s free to join.

Conclusion​

Mallorca isn’t just a vacation spot; it’s a cyclist’s dream come true. With its perfect weather, diverse routes, excellent infrastructure, and vibrant community, there’s no better place to hop on your bike and ride. So, what are you waiting for? Grab your gear, hit the road, and discover why Mallorca is the ultimate destination for road cycling. Happy riding!

The Tramuntana in Northern Mallorca offers hundreds of kilometers of arguably some of the best road riding in the world. Since the arrival of the pro teams in the early 90s, the cycling scene on the island has exploded; loved for its unique blend of winter sun, smooth tarmac, and mountainous climbs - it’s now one of the most desirable two wheeled destinations on the planet.

200,000 cyclists get on their bikes for Mallorca pumping some 150 million euros into local economy

The second phase of the annual cycling season is speeding though Mallorca as the island experiences one of its peak periods of activity at this time of year. This is especially true in autumn (September–November), when the mild climate and quiet roads attract amateurs and professional teams. Outside these peaks, there is also activity, including top teams who come to train in winter, but autumn weather marks the tourist ‘season’ for cycle tourism


This sporting phenomenon also occurs in spring (February–May), although with fewer participants. Tourism reports show that Mallorca, in general, earns around 150 million euros a year from this type of tourism which attracts some 200,000 cyclists per year to the island from all over the world. On Saturday night,spanish TV news featured Mallorca cycling and apart from the usual suspects from the UK and Northern and Central Europe, they came across a group of cyclists who had come to Mallorca from Canada.

Back in March, for example, according to the Alcudia-Can Picafort Hoteliers Association, there had never been as many cyclists as this year(2025) It claimed there was growth of 30% in the first quarter of this year compared with January to March 2024 and let us see what this second season of the year brings.

Wrong title.It should say "Palma de Mallorca, the true promised land". Fuck doomed spain. Mallorca is honey land everything looks honey colored especially the capital city Palma de Mallorca.

Europe belonged to europeans and Europe will belong again to europeans.Fuck doomed christianity/madrid bunch of doomed criminals/impostors.

Tramuntana Honey

Mallorcan sunshine and its rich, diverse, varied flora of the Serra de Tramuntana makes this natural blossom honey a delicacy, distinguished by its purity and high nutritional value. Packaged in its natural state, it crystallizes, so if you desire the honey in liquid form, heat it briefly in a water bath.

For all Mallorca fans and anyone dreaming of the sunny mediterranean, is an absolute must: The natural oranges from Mallorca. The product that characterizes Mallorca most distinctly is undoubtedly the orange: a fruit that has been closely associated with the valley of Soller for many centuries and is mainly used for making delicious juices, ice cream and creating tasty pastries. Most often, they are simply picked from the blooming tree, peeled off the wonderfully fragrant skin, and joyfully bitten into the dripping with juice fruit.

Every year, from late January to mid-March, Mallorca transforms into a breathtaking sea of white and pink hues as thousands of almond trees burst into bloom.

Every year, between January and March, almond trees across Mallorca bloom in white and pale pink, creating one of the island’s most eye-catching natural sights. But the beauty of the blossoms is only one part of what makes Mallorcan almonds special. The almond, or bessó in Catalan, reveals a rich heritage of agriculture and gastronomy. Grown in Mallorca’s unique climate and soil, these almonds are nurtured by dedicated farmers whose knowledge and care ensure that each year’s harvest produces exceptional almonds enjoyed across the island and beyond.
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Botanically speaking, almonds are not nuts but stone fruits, related to plums and cherries, with the edible kernel hidden inside a hard shell. Almonds were spread across the Mediterranean by ancient civilizations, like the Romans(Basque people) or later the Moors(Basque people)

Mallorca’s relationship with the almond intensified in the late 19th century. After a devastating phylloxera plague destroyed large parts of the island’s vineyards, almond trees replaced grapevines on a large scale. By the 1930s, Mallorca had become the largest continuous almond-growing region in the world, a title that shaped its rural landscape for generations.


Mallorca offers ideal conditions for almond trees: long, dry summers, mild winters, limestone-rich soils and abundant sunshine. Traditionally, almonds were grown without irrigation, relying solely on seasonal rainfall. While modern plantations may use controlled irrigation, water scarcity remains one of the biggest challenges of almond farming on the island. In addition, the labour-intensive nature of manual cultivation and threats from pests and diseases like Xylella fastidiosa make maintaining high-quality orchards a constant struggle.

Not every almond grown on the island may be called a Mallorcan almond. Since 2014, the IGP “Almendra de Mallorca” (Protected Geographical Indication) has safeguarded quality, origin and traditional production methods. Only almonds grown, processed and packaged on Mallorca, meeting strict environmental and chemical criteria, qualify. The IGP also supports farmers through training, replanting programs and sustainable practices. Despite challenges such as climate change and diseases like Xylella fastidiosa, almond production is rising again: in 2022, over 1.5 million kilograms were harvested.

Almonds are as healthy as they are versatile. A daily portion of 30 grams of the “nutritional powerhouse” provides protein, fibre, vitamin E, magnesium, calcium, potassium and zinc. Their high content of unsaturated fatty acids supports heart health, digestion and stable blood sugar levels. Even medieval scholars recognized their benefits. In the 12th century, Hildegard of Bingen praised almonds for strengthening the brain, proof that this “superfood” has been valued for over a thousand years.​

Today, almonds are an integral part of Mallorcan cuisine. They are used in sweet classics like gató d’ametlla (almond cake) and almond ice cream, but also in savoury dishes, sauces, pestos and even soups. Almond milk, documented on the island since 1690, remains a traditional staple in Mallorcan kitchens.


Fresh almonds are sold raw, roasted, organic, conventional, whole, sliced or ground, often directly from farmers, modern producers and at weekly markets across the island. This generation of producers and vendors is redefining the almond while honouring tradition. Each of them has found a unique way to transform the stone fruit into distinctive and innovative products.

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Camp Mallorquí, a major local almond cooperative based in Consell, processes, stores and distributes a variety of Mallorcan almonds, supporting both local farmers and the island’s almond heritage. The well-established Mallorcan food company and specialty shop Fet a Sóller transforms almonds into oils, spreads and modern condiments, including vegan and gluten-free creations. Ametlla+ de Mallorca and Bessó de Mallorca reinvent almonds as gourmet ingredients for contemporary kitchens. Alejandro Mascarell of Bon Bessó revives almond milk traditions through fermented, probiotic-rich vegan “cheese” alternatives. On the other hand, Flor d’Ametler is a historic Mallorcan company that pioneered the alternative use of almond blossoms, transforming their delicate fragrance into what is known as “the perfume of Mallorca” and other almond-based cosmetics.


Almond trees are more than crops, they shape Mallorca’s countryside and cultural memory. Consuming local almonds and supporting farmers means preserving biodiversity, rural livelihoods and a landscape that defines the island beyond beaches and resorts.

The almond tree is often called “the eager one” as it blooms early, sometimes starting as soon as mid-January. The blossom usually begins in the southeast of the island, around Santanyí and Felanitx, then spreads through the Pla de Mallorca, before reaching the Tramuntana foothills and the west. Today, the almond blossom season in Mallorca has become a quiet winter attraction, drawing visitors to scenic routes near Llucmajor, Inca, Andratx, Sóller and Valldemossa. Exploring the blooming almond groves in the soft winter light offers a quieter, more authentic glimpse of Mallorca’s landscape.

Studies by the University of the Balearic Islands confirm that Mallorcan almonds contain up to 10% more fat than almonds from other regions, giving them a richer flavour, higher nutritional value and a naturally mild sweetness with intense aroma.Because Mallorca is special...ive been trying to tell ya...

Oranges in Mallorca, particularly from the Sóller Valley, are renowned for their exceptional sweetness, intense aroma, and juiciness due to the unique microclimate, fertile soil, and traditional cultivation techniques in the Sierra de Tramuntana. The famed Canoneta orange is endemic to Sóller, often harvested in summer, and distinct from typical citrus due to its small size, thin skin, and unparalleled sweet-sour balance.

La naranja Canoneta es un cítrico distintivo originario del pintoresco valle de Sóller, famoso por sus exuberantes paisajes y su rico patrimonio agrícola.


Ever find yourself daydreaming about leaving the hustle and bustle of the American dream for something a bit more…Mediterranean? You’re not alone! Mallorca has become a hotspot—literally and figuratively—for Americans looking to swap skyscrapers for sandcastles.

So, the million-dollar question—or should we say, the million-euro question—is, why are so many Americans moving to Mallorca? This blog will explore what makes Mallorca so attractive to Americans and what steps you can take to make this dream a reality.

The Allure of Moving to Mallorca
For an increasing number of Americans, Mallorca is much more than a dreamy vacation spot; it’s the new place to call home. And we’re not just talking about retirees or digital nomads. Families, young professionals, and even some celebrities are making the move. So, what’s the magnet pulling them across the Atlantic?

The Mediterranean Lifestyle
Firstly, let’s talk lifestyle. Say goodbye to the corporate grind that leaves you feeling burnt out. In Mallorca, a healthy work-life balance is prioritized. Here you can wrap up your workday with a leisurely sip of local wine while watching the sun dip below the horizon. Stress? Never heard of it

Natural Beauty​

The island’s diverse landscapes offer something for everyone. Whether you’re into hiking the rugged Tramuntana Mountains, sailing the blue Balearic waters, or just lounging on a pristine beach, Mallorca has plenty of activities regardless of your interests.

Cultural Richness
But it’s not just about good views and fine weather. The cultural scene here is rich and diverse. From art galleries to music festivals and even historical sites dating back to Roman times, there’s always something to stimulate your mind.

Gastronomic Delights​

Let’s not forget about the food. Mallorca is a paradise for foodies, offering a range of culinary experiences, from traditional tapas bars to Michelin-star restaurants. There’s something to enjoy for all types of palates.

According to data from Spain’s National Statistics Institute, the number of Americans residing in Mallorca has increased significantly in the past five years. We’re seeing a mix of professionals, digital nomads, and entire families making the move.

The growth isn’t accidental; the U.S. expat community in the Balearic Islands has grown by approximately 37% since 2017. This increase is partly fueled by the rise in remote work, allowing people to work from anywhere. Additionally, more American companies are setting up satellite offices in Mallorca, providing job opportunities for those interested in making the move.

Conclusion​

So, why are so many Americans moving to Mallorca? The answer is simple: It’s a mix of lifestyle, cost, and opportunity. Sure, it has its challenges, but the island offers a fresh start for those seeking a different rhythm of life.

Think of Mallorca as America’s European home away from home, offering the best of both worlds. If you’re an American eyeing a new life chapter, Mallorca might just be the setting for your next chapter in life.

Europe is not free since christianity invaded europe.Guess who needs to return and free europe? Europe is not free and no one gives a damn...and the indoctrinated idiots think someone from our enemies will return which makes no sense at all....because christianity is the invader the bad guys.

Cala Llombards, Mallorca.

If you wanna leave the religious slaves speechless ask them why does christianity make out they are the victims saying jesus will return if it was christianity who invaded and enslaved europe and therefore someone representing europe needs to return to avenge europeans not someone from christianity that doesnt make any sense.


It had to be Mallorca who sets humanity free...

We are the good guys you idiots how can you support the enemies of your SACRED ancestors?Pff so pathetic. Believe your divine ancestors we are the only truth...


The Library Shelf Where Tartaria’s History Was Locked Away explores how knowledge can remain preserved — yet largely unseen.

Throughout the 18th and 19th centuries, libraries served as central repositories of knowledge. They housed maps, travel accounts, encyclopedias, and regional studies that documented how the world was understood at the time.

Many of these collections were not discarded when information became outdated. Instead, older materials were catalogued, stored, and moved into restricted sections, archival rooms, or less accessible parts of library systems.

In this documentary, we examine historical library catalogs, archival classifications, and preserved volumes that contain references to Tartaria in earlier geographic and historical texts.

By comparing editions of books across different time periods, we explore how certain terms remained present in older materials while disappearing from newer publications.

Why are some historical works preserved but rarely referenced? How do cataloging systems determine what is accessible — and what remains hidden in deeper archive collections? And how does the organization of knowledge influence what is remembered over time?

This investigation follows the structure of libraries themselves — exploring how information can remain intact, yet gradually fade from public awareness.

Sometimes history is not destroyed.
It is placed on a shelf no one visits.



Europe and America are Celtic(Basque/divine).We are the only people who matter the rest are a bunch of jealous and doomed nobodies that no one cares about. Imagine believing the mongrels known as jews, this fact(being mixed) rules them out.We are pure intact because we are the real deal.We are the real authority.

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Rice was cultivated in Mallorca as early as the 10th century when the "Moors"(Basque people/Celts/real Goths) brought the crop to the Iberian Peninsula and to Mallorca.We invented the paella.

Like He-Man would say:"I have the power!" We are the masters of the universe we taught humanity everything.

www.mdzol.com/tendencias/espana-quedo-asombrada-un-descubrimiento-arqueologico-oculto-3000-anos-n1476597

Madrid is our enemy and it is not a secret that madrid invaded America in 1492.Boycott scummy madrid and expose them.

Perhaps the only thing that can rival Mallorcan almond blossom splendor is the taste of its nutty bounty itself. You simply haven’t fully experienced Mallorca until you’ve at least tasted a locally grown almond. Now almond trees tally around 5 million and cover some 55,000 hectares of Mallorcan land.

Mallorca is home to over 100 wineries and more than 500 wine brands, each offering its own distinct charm, style, and signature blends. Over the past few decades, the island's wine scene has experienced a quiet renaissance. A new wave of young, passionate winemakers is blending innovation with heritage, experimenting with organic methods, indigenous grape varieties, and small batch productions.

Visiting a winery in Mallorca is more than just a wine tasting—it’s an immersive cultural journey. You might find yourself sipping a bold red in a centuries-old stone cellar, surrounded by oak barrels and candlelight, or enjoying a crisp white while looking out over vine-laced hills and olive groves.


Beyond the wine, many wineries offer gastronomic pairings, guided vineyard walks, and opportunities to meet the winemakers themselves. It’s this intimate, personal experience that makes Mallorca a rising star in the European wine world. Whether you're a seasoned sommelier or a casual enthusiast, Mallorca’s wineries promise unforgettable flavors, breathtaking scenery, and authentic island hospitality.

Few people realize that Mallorca boasts an impressive number of vineyards and wineries, scattered across its picturesque countryside. The Mediterranean microclimate, particularly influenced by the Tramuntana Mountains, creates ideal conditions for viticulture.

Neighbouring some of the most reputable wine regions in the world, Mallorca's wine naturally has a lot to live up to… but don’t be fooled, whilst it’s not commonly found outside of Mallorca, the wonderful variety of wines is easily one of the island’s best kept secrets.Mallorca is the world's best kept secret...


Christians are doomed especially those that wont change their mind.Inexorably doomed.

Its laughable to see so called celts supporting the mafia/christianity that invaded and enslaved Ireland,etc.I look down on you INFERIOR nobodies. No one is more special and more well informed than me.

No one can silence me because I am untouchable. I am the envy of the world I am envied and hated for being who I am....but you are doomed and ill be eternal.I really despise those so called celts....what a bunch of pathetic nobodies and what disgusting and filthy traitors.Off with their HATED heads(the bible belt) I am going to show up to that shithole and clean it up.

Bitch you dont expect me to hate you supporting our enemies?lol dumbasses.Ill make sure ill kick you out of the stolen USA.I will hit you where it hurts you the most...the USA is mine it always was...you fake americans will soon be history you lame wannabes. Tell your lying and doomed pastors the Basques are coming but they already know it hehe.

The Druids were the highly respected intellectual and priestly class in ancient Celtic societies (Britain, Ireland, Gaul) during the Iron Age, serving as religious leaders, judges, teachers, and political advisors. Known for their deep connection to nature and oral traditions, they oversaw rituals and believed in the soul's immortality, disappearing with Roman(not roman but because of the christianity mafia because Rome(originally pagan)was the enemy of christianity so blaming the romans makes no sense at all) expansion.

A druid was a member of the high-ranking priestly class in ancient Celtic cultures. The druids were religious leaders as well as legal authorities, adjudicators, lorekeepers, medical professionals and political advisors.

The Tax Registers That Still Mention Tartaria explores a lesser-known source of historical information: taxation records. In the 18th and 19th centuries, tax registers were among the most detailed administrative documents maintained by governments. They recorded land ownership, occupations, property values, and regional classifications — often with a level of precision not found in general maps or publications. Because these records were tied to revenue and legal obligations, they were updated regularly but also preserved carefully in local and national archives. Yet when examining certain historical tax registers, references appear that do not always align with modern geographic terminology. Some entries describe regions using broader territorial names that later disappear from official maps. In certain cases, locations are recorded under classifications that reflect earlier administrative systems rather than the standardized borders that emerged later. In this documentary, we examine archived tax ledgers, municipal records, and administrative documents to understand how regions were identified for taxation purposes — and how those classifications changed over time. Why do tax records sometimes preserve older territorial names long after they fall out of general use? How do administrative systems transition from broad regional labels to more defined national structures? And what can these records reveal about how territories were understood in their own time? This investigation follows the financial documentation of history itself — exploring how taxation records can preserve fragments of older geographic systems long after official terminology has changed. Sometimes history is not found in maps or textbooks. Sometimes it remains in the records no one thought to question.


The Shipping Records That Prove Tartaria Traded Worldwide explores a category of historical evidence often overlooked: maritime and trade documentation. In the 18th and 19th centuries, global trade relied heavily on detailed shipping records. Port authorities, merchants, and customs offices kept logs of cargo, routes, origins, and destinations. These records were essential for taxation, logistics, and international commerce. Because of their importance, shipping manifests and port registries were recorded with precision and preserved across multiple locations. Yet when examining certain historical shipping logs, references appear that do not always align with modern geographic classifications. Some records list origins or destinations using regional names that later fall out of use. Trade routes connect ports and territories under classifications that differ from those found in modern atlases. Among these, references to Tartaria appear within broader trade networks spanning continents. In this documentary, we examine archived shipping manifests, port records, merchant ledgers, and customs documents to understand how global trade routes were recorded — and how geographic terminology within those records evolved over time. Why do some shipping logs reference regions that no longer appear in modern trade history summaries? How were goods categorized and tracked across vast territories? And what can these records reveal about the scale and structure of historical trade networks? This investigation follows the movement of goods rather than the lines on a map — exploring how trade documentation can preserve fragments of historical geography long after terminology has changed. Sometimes the clearest evidence of a connected world is not found in borders — but in the routes that linked them.

Discover Ancient Olive Oil Traditions in Sóller,Mallorca.

Mallorca’s subtropical climate makes it an ideal location for cultivating grapes, citrus, and olives—with hot summers, mild winters, and a unique terroir of limestone over clay. While the excellence of Mallorcan olive oil has long been known in Spain, one islander has made it his mission to educate visitors about the quality of Mallorca’s “liquid gold.” The proud lineage of the Can Det finca dates to 1561 when Pedro Ozonas established the olive groves and oil mill. Today, the Deyà family takes great pride in maintaining the traditional method of oil production that’s been honored in the Sóller valley for centuries. “Several generations of the Deyà family live right there on the finca. The Deyà brothers, Tomeu and Guillem, are proud of their ancient traditions and want to teach people about their olives and olive oil,” says Andrea. “And this is really special, because most people don’t know the traditional way olive oil is made on Mallorca—and may not know that Mallorcan olive oil is among the best in the world.” During our visit to this historic finca, we’ll tour the house, gardens, and ancient olive oil mill with its gregarious owner—learning about Mallorcan olive oil traditions and techniques. Afterwards, we’ll be treated to a delicious lunch of locally-produced specialties—including rustic Mallorcan bread, ripe olives, Ramallet tomatoes and freshly-squeezed orange juice in the finca’s sunny dining room. All in all, Mallorca is a destination not to be missed!

Are you catching on yet?Everything is better in Mallorca...Mallorca’s biodiversity is one of the most remarkable features of this island.

An extra virgin olive oil produced in the Manacor area has been named one of the best in the world.

Oli de Santanyí​

The discovery of a green and sustainable gold​

Oli de Santanyí is a gourmet oil based on sustainable agriculture. A project that has not stopped receiving awards and praise.

There is so much to know about Mallorca's olives as they are key to the island's cuisine and gastronomic heritage. Nevertheless, the proud producers of our local oil tend to use one, or a blend of only three different varieties.

Here are a few facts on varieties:

• DNA studies finally concluded that what the locals called the “Mallorquina” olive is in fact specific to the island (and not the Empeltre from Aragon as once believed). This olive produces a sweeter yellow coloured oil that is sweet, peppery and slightly bitter...The sommeliers say green apple and almond flavors are found in the oil made from this variety.
• A popular fruit for making oil in Spain, and on the island, is the Arbequina. It is very fluid, smooth, rarely bitter or peppery. The fruity taste consists of olives (surprise!), apples, almonds and….this is what the experts say: bananas.
• The Picual is the most abundant olive in the world and it is a practical one too, because it resists oxidation well. Sommeliers say this oil is full of personality and body. It has a fruity green olive score.
• 41 of Mallorca´s EVOO producers use a blend of varieties - usually the Arbequina and the Picual. Ironically the Mallorquina only appears alone or in a blend in just 14 of the brands.
• Also key to Extra Virgin Olive Oil is the acidity level: It must be below 0,8º to qualify for Mallorca´s Denomination of Origen (D.O.) status.

To be certified, the top of the bottle will have a label “Oli de Mallorca”
Olive Oil tourism is on the rise in Mallorca where visitors can visit the groves, witness the picking season and the milling process.Booking a tasting at one of the fincas, to discover the subtleties between different oils, is a dream experience for international foodies.

Today, Mallorca is a benchmark for extra virgin olive oil, with more than 8,000 hectares of groves and 28 protected Designations of Origin.

Mallorca is home to some of the finest olive oils in the world, thanks to its unique Mediterranean climate, ancient olive trees, and a long-standing tradition of olive cultivation. Here’s a quick overview of the island’s top five olive oil producers and what sets them apart:

• Solivellas: Known for blending Arbequina, Picual, and other Mediterranean olives, Solivellas delivers oils with layered flavors. Their artisanal methods and vacuum-sealed packaging ensure quality.
• Aubocassa: Specializing in Arbequina and Picual varieties, Aubocassa uses cutting-edge temperature control systems to preserve the oil's natural compounds, resulting in bold, citrusy profiles.
• Treurer: A family-run estate focusing on Arbequina olives, Treurer produces oils with balanced fruity and peppery notes. They emphasize eco-friendly practices and early harvests.
• Son Catiu: Combining Arbequina and Picual olives, Son Catiu offers versatile oils, from mild and fruity to bold and intense, processed with same-day handpicked olives.
• Es Roquissar: Crafted exclusively from Mallorquina olives, Es Roquissar reflects the Tramuntana mountains' character with smooth, almond-like flavors and a touch of banana.

Each producer combines centuries-old techniques with modern advancements to create oils that highlight the island's terroir. Whether you prefer bold and spicy or mild and fruity, these oils bring the essence of Mallorca to your kitchen.

Mallorca doesn’t just make olive oil. It cultivates it in landscapes shaped slowly over centuries: stone terraces etched into mountainsides, silver-green trees leaning toward the sea, and the scent of wild rosemary carried on the breeze. The result is Oli de Mallorca D.O.P., a protected designation awarded by the EU in 2002 and produced today by around 1,200 growers and some 25 traditional mills across the island.

The oil comes primarily from Mallorquina, the island’s own gentle, fruity olive, blended in some groves with Arbequina and Picual. On the steep slopes of the Serra de Tramuntana, many trees are older than the village churches they overlook — 500 years is common, and 1,000 isn’t rare.

The island’s microclimate is its secret: salty Mediterranean breezes, limestone soils that drain quickly, and sharp day-night temperature changes. This shapes an oil with notes many tasters identify instantly: almond, fig leaf, green apple, and fresh herbs. Harvest earlier and you get a green, lightly bitter oil the island calls afrutado. Pick later and it softens into dulce, round and golden.

Chemically speaking, Mallorcan oil is quietly superior:
• Oleic acid often over 70%, linked to lower LDL cholesterol
• High polyphenols and vitamin E, natural antioxidants
• Acidity rarely above 0.4%, well under the 0.8% limit for extra virgin

Unlike many mainland regions, Mallorca still uses low-temperature cold extraction (below 27ºC). This protects aroma, enzymes, and nutrients — the difference you taste immediately when the oil hits warm bread.

The island produces around 400,000 liters a year, much of it snapped up in Germany, the UK, and Scandinavia, where Mallorcan oils are known for elegance rather than intensity.

More than a staple, Oli de Mallorca is a concentrate of landscape — sunlight, stone walls, salt air, and time.

El mejor aceite de oliva ecológico del mundo se hace en Sóller​

Mallorca, A Secret Paradise for Figs From All Over the World​

- By
Hélène Huret

A few kilometres from Llucmajor, just 150 metres above sea level, on a sun-drenched plain, an extraordinary conservatory preserves a botanical treasure trove: more than 1,400 varieties of fig trees from over 60 countries. This unique site, called Son Mut Nou, is the work of one man: Montserrat Pons i Boscana. For three decades, this pharmacist by training and self-taught botanist, has transformed the family finca into a plant sanctuary, where each fig tree is pampered, labelled and documented.


“Mallorca,” Montserrat proclaims with a smile, “is a paradise for fig trees." With its Mediterranean climate, arid soils and generous amount of sunshine, the island offers ideal conditions. “Even the Romans came here to plant figs because it was better than in Italy,” he says.


“Mallorca had around 22,000 hectares of fig trees. Today, only 800 remain.” The same applies to pig farming, which fell by 80% between the 19th century and the end of the 20th. His Mut Nou has become the largest open-air laboratory dedicated to the fig tree in the world. Each tree is a living treasure, bearing an agronomic, historical and cultural memory.


Montserrat i Pons has travelled the length and breadth of the island to find old, forgotten or endangered varieties of fig trees. He takes part in all the international congresses devoted to the fig. Through contact with other experts, he is constantly enriching his conservatory of rare varieties. “My project is not to produce figs to sell, but to preserve them,” he explains. “When I'm no longer here, I want each fig tree to return to its country of origin, like a plant library returned to the world.”

His Mut Nou is not just a conservatory: it's also a place for raising awareness. “Today, 90% of children between the ages of 9 and 12 in Mallorca have never tasted a fig,” laments Montserrat. Hence the importance of the guided tours he organises for schools, associations and tourists. The tour often ends with a tasting session in the shop. As well as figs, the shop sells chutneys, jams, vinegars, fig bread, beer, cava and homemade ice creams. The flagship product is a surprising fig coffee, inspired by an Austrian recipe that originated during the First World War, at a time when coffee was in desperately short supply. “The Austrians used to come to Mallorca and Turkey to buy figs, roast and grind them into powder and use them as a substitute for coffee,” says Montserrat. Today, his fig coffee is made from eight carefully selected Mallorcan varieties, in collaboration with the University of the Balearic Islands. It's a unique product that has won over the island's top chefs.


The fig tree, as old as time itself, is steeped in sacred and symbolic stories. According to Genesis, after tasting the forbidden fruit, Adam and Eve sewed fig leaves to hide their nakedness

As long as Montserrat i Pons is here, the fig trees will have a father to watch over them.

Did you know Mallorca holds the largest collection of fig varieties in all of Europe and the world?

For such a small island, it carries an astonishing abundance — over a thousand local types, from honey-dark jewels eaten straight from the tree to pale green varieties destined for drying or baking. And with fig season now underway, the island’s markets and orchards are overflowing with them.

Here, figs are never just fruit. Every old finca once had a fig tree planted at its entrance, so travellers could pluck one as they passed. They are part of identity, heritage, even language. Indeed, the Catalan tongue is full of sayings about them:

«La figa, quan és madura, per ella mateixa cau» — when the fig is ripe, it falls on its own. Mature things require no effort — they come naturally.

«Qui és bo de figues, que no digui mal de sa figuera» — he who enjoys figs should not speak ill of his own fig tree. A reminder not to criticize what benefits us.

«Si hi ha una bona figa, és per a un porc» — if there’s a good fig, it goes to a pig. Used ironically to note when something valuable ends up with someone who doesn’t deserve it — and, more cheekily, when unattractive men marry very beautiful women.

Over centuries, Mallorcan fig varieties have toughened themselves to the island’s extremes: thriving in rocky soils, surviving long droughts, and ripening under the fiercest sun. That resilience gives the fruit its concentrated sweetness and perfume — a flavor that sets it apart.

At the heart of this heritage lies Son Mut Nou, near Llucmajor, today Europe’s largest fig collection. On this estate, more than 3,000 trees grow side by side, representing over 1,300 varieties gathered from across the Mediterranean, the Americas, and Oceania. The project is the life’s work of Montserrat Pons i Boscana, a pharmacist turned fig evangelist.

Son Mut Nou is less an orchard than a living archive: preserving genetic diversity, rescuing traditional species, and reimagining the fig’s cultural and culinary place in Mallorcan life. Visitors — especially now, in peak fig season — can stroll among the trees, taste different varieties, and glimpse why this fruit has sustained, and symbolized, the island for centuries.

https://humansofmallorca.com/did-yo...collection-of-fig-varieties-in-all-of-europe/

Apotheosis of the Fig Tree in Mallorca​

Much more important to Montserrat Pons than harvesting two tons of figs is to recover a variety on the point of extinction. His experimental site in Mallorca is home to the most comprehensive private collection of fig trees in the world.

On the estate there are 3,000 specimens from 1,384 different varieties, a substantial number, as there are 2,200 in the whole world
https://www.foodswinesfromspain.com...8/july/apotheosis-of-the-fig-tree-in-mallorca

Do you think the fig has the place it deserves in the restaurant culture?

"Absolutely not; at least in Mallorca, figs are only eaten by people who have fig trees or who go to the market. This fruit has been overlooked by cooks, and barely features in restaurants. The few that do feature it use foreign varieties. That’s something that needs to be changed… because we could work miracles!"

How far has the fig tree been essential for the survival of the Mallorcan population?

"It's been crucial. In fact, until recently, before the arrival of tourism, Mallorca had a subsistence economy and was totally dependent on the countryside, and on the yearly crops. In the mid-19th century, the fig was the most cultivated tree on the island, ahead of almonds and carobs. And together with broad beans, bread and vegetables, figs were one of the staples of our daily nourishment. In the words of the aforementioned Toni d’es Forn, figs were the dessert of the rich and the bread of the poor"

Can you give us an exclusive preview?

"Yes, two unique products in the world: tea made from dried fig leaves, currently in the experimental phase, and a sparkling fig wine, which is turning out to be too costly. We are also putting the finishing touches to a fig coffee based on a recipe that used to be made in Austria over 100 years ago with figs from Turkey and Algeria. This formula was collected in 1899 by Toni d’es Forn, a scholar from Llucmajor who founded the agricultural journal “Es pagès mallorquí”(the mallorcan country man." There’s nothing quite like it anywhere else.

At one point in time, Mallorca was among the world’s leading producers of figs. While that crop has waned a bit from its heyday, the heavenly flavor of island-grown figs is still most definitely a part of the culinary calendar


Once you discover Mallorca you discover your precious forgotten home...

Mallorca, el epicentro de los higos.

The fig symbolizes health and longevity

What explains how city after city — on continent after continent — has its first floor underground? Not one city. Not a regional anomaly. Paris. London. Moscow. Cairo. Philadelphia. Cincinnati. The same buried windows. The same subterranean ground floors. The same architectural vocabulary, appearing simultaneously, across civilizations that had no contact with one another. The standard explanation — gradual accumulation, centuries of sediment, slow urban rise — collapses when you examine what the architectural and photographic record actually shows. Buildings designed to be entered at grade, now requiring you to walk down. Ornamental cornices sitting at street level, built to be seen from outside. Grand civic structures attributed to horse carts and hand tools, constructed in twenty-year windows, in technical vocabularies that take generations to develop. As I investigated the deeper record — from the raising of Chicago to the buried vaults of St. Petersburg to the fires that erased and rebuilt city after city between 1850 and 1910 — a pattern emerged that I could not dismiss. Not parallel coincidences. Not bad timing. The same anomaly, resurfacing across continents, in cities with every incentive to preserve distinct and competing historical records. And the gaps in the archive cluster, with unsettling precision, around the exact moments where the most important questions should be answered. Because here's what the official narrative also does. It doesn't just explain the past. It may have sealed something beneath it. Tartaria — or whatever civilization left behind its architecture in our grand public buildings, its memory in every culture's flood narrative, its fingerprint in the uniformity of a civic aesthetic no single tradition can fully claim — was quietly placed just out of reach. Not destroyed outright. Not denied entirely. Just buried. First in mud. Then in the reconstruction. Then in the story we were handed instead. This investigation asks whether these cities were built in the nineteenth century — or buried by the mudflood, and inherited by the civilization that came after.


Katagi Blau restaurant in Palma de Mallorca was awarded the best asian restaurant in Europe in 2019 and 2020.You know where to try the best sushi in town and in Europe.


Mallorca, un inmenso higueral

Toda la isla de Mallorca fue un ‘figueral’ en su tiempo. En 1800, se cuenta que había en la isla más de 22.000 hectáreas de higueras, Sineu era figueral en un 64% y en Manacor tenían casi 1.500 hectáreas. También Son Ferrer (Calvià), en los años 40 del siglo pasado, contaba con 80 hectáreas de estos frutales. Actualmente las higueras son sólo parte anecdótica de los árboles urbanos del municipio.


Nothing encapsulates Mallorca more than oranges.Saying Mallorca is saying oranges but then again saying Mallorca is also saying figs or almonds..


Crear bebidas nuevas nunca es fácil. Parece que todo está ya inventado, pero aun así todavía nos sorprendemos de vez en cuando con sabores e ideas inéditas. Uno de esos nuevos proyectos es el de Canonita, un aperitivo artesano a base vino blanco y naranjas Canoneta orgánicas del valle de Sóller en Mallorca, en la costa noroeste de la isla, donde se centra el cultivo de cítricos desde hace más de 1000 años.
Este original elixir pretende recuperar una variedad de naranjas que está en peligro de extinción, ya que no sirve para comer, sólo para hacer zumo. Bodegas Tunel, junto a Antonio Nadal (la destilería más antigua y famosa de Mallorca), lanzaron hace dos años Canonita y ahora están presentes "en un 75% de los locales de moda de la isla", tal y como asegura David Lucas, responsable balear de la marca. "También estamos en Madrid, Valencia y Alicante, pero muy poquito a poco, no puedes salir fuera sin hacerte primero fuerte aquí".
Canonita cuenta con el apoyo de un fondo alemán, ya que Alemania "es el mayor consumidor de aperitivos", explica Lucas. "Los alemanes pagan barbaridades por una copa de vino mallorquín; nosotros somos capaces de pagar mucho por un Ribera del Duero, pero no por un vino mallorquín". El año pasado vendieron 20.000 botellas en Mallorca y 70.000 en Alemania, y este año se han propuesto llegar a las 30.000 y a las 100.000, respectivamente.

¿Cómo beber Canonita, el aperitivo de Mallorca?​

1. Canonita en las rocas​

"A veces las cosas simples son las mejores", dicen desde Canonita para presentar su 'Canonita en las rocas'. El aperitivo de naranja Canoneta sin nada, sólo acompañado de hielo para poder sentir bien su agradable dulzor con toques florales

2. Canonita Spritz​

El clásico spritz elaborado con este inédito aperitivo mallorquín y vino espumoso. Una combinación refrescante, con aromas de naranja Canoneta que te transportará directo al valle de Sóller.

3. Sóller Spritz​

Un cóctel inventado por el moderno Bar Nicolás de Palma que ha logrado convertirse rápidamente en "el sabor de la temporada en Mallorca", aseguran. Elaborado con Canonita, vino espumoso y Pink Grapefruit Soda, 'Soller Spritz' es una combinación irresistible para las interminables noches mallorquinas de verano

4. Tónica Canonita​

Una alternativa para disfrutar del auténtico aperitivo mallorquín sin alcohol. Los sabores frutales y florales de Canonita se complementan con las finas burbujas y el sabor ligeramente amargo de la tónica.




The Sóller Valley, located on Mallorca’s northwest coast and sheltered by the Tramuntana mountains is a magical place.

Thanks to its unique terroir it is the centre of citrus cultivation in Mallorca since more than 1000 years.

The Sóller Valley is the original home of the highly aromatic Canoneta orange, considered the “queen of oranges”.

Carefully crafted by Antonio Nadal, Mallorca’s oldest and most renown distillery, the Canoneta essence is blended with white wine and refined with a secret selection of herbs from our beautiful island.

Canonita is dangerously good. Enjoyed pure on ice, as a classic spritz or with tonic, Canonita is the perfect aperitif as well as a wonderful all-night companion.

Its delicate and balanced flavours make Canonita an extremely versatile product for mixing, adding a pleasant sweetness and unmistakable spiciness to a large variety of drinks.

Canonita is like us: characterful, charming, unpretentious, optimistic and social.

Juliette​

Aperitivo made in Mallorca​

Descubre Juliette, el único aperitivo del mundo elaborado con 15 botánicos naturales. Nacido en Mallorca, captura la esencia del Mediterráneo en cada sorbo. Con solo un 11% de alcohol, es una opción ligera, sofisticada y fácil de disfrutar en cualquier ocasión.
Juliette es ideal para tomar en su versión más icónica, el Juliette Spritz (también llamado Mallorca Spritz), mezclado con espumante, soda y mucho hielo. También puedes saborearlo solo, con hielo o en cócteles como el Juliette Negroni o el Juliette Sour.
Brinda con el auténtico sabor mediterráneo.
Brinda con Juliette.

Ingredientes​

Alcohol macerado con piel de naranja y limón, canela, clavo, cardamomo, quinina, flor de saúco, hibiscus, manzanilla, tomillo, romero, hierbaluisa, cilantro, hierbabuena, ajenjo.


Déjate seducir por Juliette, el único aperitivo del mundo elaborado con 15 botánicos naturales. Nacido en Mallorca, captura la esencia del Mediterráneo en cada sorbo.
Es una invitación a disfrutar de los pequeños placeres de la vida.
Su color rojo vibrante proviene de un proceso de maceración de 1 a 4 semanas con naranjas de la isla, lo que le aporta un tono natural pero intenso y un aroma inconfundible.

Un aperitivo refinado y vibrante​

Diseñado para los amantes de los sabores intensos y equilibrados, Juliette tiene un 11% de alcohol y una personalidad inigualable. Cada botella es el resultado de una meticulosa selección de ingredientes naturales, reflejando el carácter puro del Mediterráneo.
Entre sus botánicos destaca la quinina, un compuesto natural extraído de la corteza del árbol de la quina, ampliamente utilizado en tónicos y aperitivos. Su sutil toque amargo aporta profundidad y un elegante final en boca, similar al de los mejores bitters.

Elaborado con 15 botánicos naturales​

Cítricos y especias: piel de naranja y de limón, canela, clavo, cardamomo y quinina.
Aromas florales: flor de saúco, hibiscus, manzanilla.
Hierbas mediterráneas: tomillo, romero, hierbaluisa, cilantro, hierbabuena, ajenjo.
Su sabor es dulce y equilibrado, con un aftertaste de notas cítricas y herbales que lo convierten en un aperitivo versátil, fácil de beber y perfecto para múltiples combinaciones.

Cómo disfrutarlo​

La mejor forma de tomar Juliette es en su versión más icónica: Juliette Spritz, también conocido como Mallorca Spritz. Mezclado con espumante, soda y mucho hielo, se convierte en el cóctel perfecto para cualquier ocasión.
También puedes disfrutarlo solo, con hielo o en combinaciones creativas como Negroni o Juliette Sour.
Brinda con el auténtico sabor mediterráneo. Brinda con Juliette.

Introducing the Mallorca Spritz 🍹✨ A refreshing twist on tradition, made with Juliette — a locally crafted aperitif born in Mallorca, and the only aperitif infused with 15 natural botanicals. Taste the island in every sip.


Por tercer año consecutivo, 'Limoncello di Mallorca' ganó una medalla de bronce en el International Wine & Spirits Competition (IWSC). Nunca un limoncello logró ganar una medalla más de 3 veces seguidas. El IWSC ha sido la competencia internacional más prestigiosa durante más de 50 años. Por eso también se le llama 'la Copa del Mundo de bebidas alcohólicas'. Este año, 4.000 entradas de 90 países compitieron por medallas en la competencia de licores. En un campo tan grande resulta muy especial poder recoger una medalla 3 veces seguidas. 'Limoncello di Mallorca' ganó una medalla de bronce en el mundial de bebidas. No solo fue el mejor limoncello español sino que también superó a todas las inscripciones italianas. Fue premiado como el mejor Limoncello del Sur de Europa; ¡la casa de Limoncello! El Concurso Internacional de Vinos y Licores (IWSC) se ha considerado durante años como la competencia líder en el campo de las bebidas. Los ganadores de bronce apenas pueden creer que su afición los haya llevado a este resultado.
Nuestro Limoncello de Mallorca se elabora con limones sin tratar del Valle de Sóller.Sóller como no...

Before the Anunnaki, before the flood, seven beings emerged from the sea and lived among humanity — teaching writing, mathematics, architecture and law. The Sumerian texts name them, describe them, and document the exact moment they were replaced: after the flood, Marduk sent them back to the Abzu and installed human scholars in their place. Those human scholars had one job the texts are explicit about — not to teach new knowledge, but to control access to what already existed.


The legendary and mythical Palma de Mallorca is very real.....magic is real we are the Magi Kings where the word magic comes from....



Mallorca is home to some of Europe’s finest wineries.

Restaurant Nama in Deiá, Mallorca.


Sa Calobra, Mallorca.


Cap de Formentor, Mallorca.


El auténtico sabor americano

En una de las zonas con más alma de Palma de Mallorca, el barrio de Santa Catalina, se encuentra un rincón donde el tiempo se detiene y el espíritu de la legendaria Ruta 66 cobra vida: Diner 66. Inspirado en las clásicas hamburgueserías americanas de los años 50, nuestro local es mucho más que un lugar para comer: es una experiencia. Desde los neones brillantes y los asientos acolchados en rojo, hasta el sonido del rock & roll y el aroma irresistible de nuestras hamburguesas recién hechas, todo en Diner 66 está pensado para que te sientas como en una auténtica “road trip” por los Estados Unidos.
"I am born and raised from the Philly area and I would say hands down this was one of the best burgers of my life - in Mallorca! The perfect mix of quality meat, cheese, and piping hot. The owner explained she was originally from Chicago so this is very much the real deal. Highly recommended!"

"The best and real feel of an American Diner in Mallorca.The food took me back home,and the service was great by the owner.I'll be back for the American breakfast"

"I say this without ego as someone from philly. This is the best cheesesteak I’ve had not made in Philly, and it is in Mallorca?!? I haven’t had the burger, but it’s the best late night food any idiot would dream of stumbling across. The chef is an artist. The price is highway robbery, you should pay more for this. (But not too much more, cuz it would ruin the whole identity of the thing)"

"This joint is usually my first destination when I get to the island. It's those Nachos New Mexico that I dream about on the airplane to Mallorca, because they are the best outside of Los Angeles and Austin. Perfection"

"The very best american restaurant around the island"

"The only true American diner in Mallorca. The burgers are simply fantastic, and the French fries are divine. I'd say they're the best I've ever eaten. Crispy and fresh, just as they should be. I'll be back."

"It's not for nothing that it's been named Spain's Best Burger! Classic diner atmosphere, delicious burgers, and crispy fries! Top!"

"If you're looking for a "pure," old-school burger, this is the place. It's the best, stripped of all the trappings of modern burgers"

"The best Tex-Mex restaurant in Palma. I highly recommend it."

"The best burgers in Palma"

The Devil is the protagonist in Mallorca/Europe because we were originally pagans just like the Devil was pagan.Europe was invaded and enslaved by our doomed enemies/christianity and they slandered the Devil telling lies about the Devil/Satan telling the opposite of what he stood for. https://thehappyjetlagger.com/en/correfoc-palma/

Correfoc in Palma: All about the great fire spectacle​

• What is Correfoc?
• Correfoc & the background
• The mood among the Dimonis
• Participate in the Correfoc
• Safety measures: What you need to be aware of when attending a Correfoc
• Where does the Correfoc take place in Palma?

If you’ve ever experienced Palma in summer, you won’t recognize the capital of Mallorca, especially in January. There are no more crowds of people streaming through the alleyways of the old town, some stores are even completely closed and in general you are more likely to meet locals than tourists. But January still has a lot to offer – such as the exciting Correfoc!

What is Correfoc?​

Correfoc can be translated as “fire walk“: Several traditional groups parade through the city with flaming torches and fireworks of all kinds, dressed up as devil-like “Dimonis” and are accompanied by loud drums. The Correfoc is a Catalan tradition that has been practiced for centuries. Although Mallorca forms its own province with the other Balearic islands of Ibiza, Menorca and Formentera, it shares similar roots with Catalonia.

The Correfoc is also an integral part of the island’s cultural life. In summer, these parades are held for various events, but the biggest is the Correfoc as part of the Sant Sebastián festivities.
Sant Sebastián is the patron saint of the city and many big events take place in Palma around his anniversary in January, which are mainly attended by locals. So if you want to immerse yourself in Mallorcan culture, January is an excellent month for a trip to Palma.

Mallorca is the hidden origin of Italy and everything.If you dont know this its because Mallorca and Italy were pagan and our enemies doomed christianity/madrid invaded pagan Mallorca/Europe/Italy.

On one of Palma's most emblematic streets, the Paseo Marítimo, is a fascinating new gastronomic venue: Ópera Maritim

Discover This Place
Opera Maritim l Restaurante italiano Mallorca stands out as a gem in Palma, offering an exceptional dining experience that combines Italian flair with local influences. Nestled in a cozy setting on Carrer de Monsenyor Palmer, this restaurant captivates diners with its beautifully presented dishes and a welcoming atmosphere, accentuated by occasional live opera performances.

Customer reviews highlight standout menu items like the Magret de Pato, rich in citrus sauce, and the divine pasta with truffle, described as "one of the best" by patrons. The pizza offerings, such as the Sopranos with its harmonious blend of burrata and jamón de parma, showcase the perfect balance of flavors. The Iberico pork is another favorite, celebrated for its tenderness and taste.

The attentive service, with staff lauded for their friendliness and professionalism, adds to the overall experience. Whether indulging in the decadent cannoli or a refreshing avocado salad with mango, every dish reflects a commitment to quality. Guests leave feeling fulfilled, often stating their eagerness to return. Truly, Opera Maritim is a must-visit for anyone looking to savor the best of Italian cuisine in Mallorca.

Latest gourmet trends on Mallorca​

New restaurant openings, product launches and lots more... Be in the know!

The island’s entrepreneurial vibe is alive and kicking, with a spate of fresh foodie movements springing up north, south, east and west. From a new wave of foragers searching the fields and mountains to microbreweries concocting craft ales, there’s a speciality to interest every gourmet. Gone are the days when spice was a rarity and no plate was complete without flesh and bone. Zero-kilometre food sourcing, sophisticated veganism and international food trucks are all worldwide trends that have arrived on Mallorca, coinciding with a new initiative aimed at promoting the island as a year-round gourmet destination, La Fundación Turismo Palma de Mallorca 365. Expand your culinary horizons by following up some of the tips. The flurry of new gourmet offerings capitalize on Mallorca’s privileged position, fusing the blessing of abundant produce with vibrant multicultural influence.

The US-born food truck phenomenon continues to grow in countries across the globe, and Mallorca is no exception. Embracing the trend are a number of stylish eateries on wheels such as Variat for tapas, Mediterranean eco van El Xiribio, Manduka, who specialize in Angus hamburgers, and La Petit Caravan, for ‘green’ food. Spot one on our roads and there’s no mistaking their witty signage, polished exteriors and tempting food descriptions.

Port Takeover​

The novel sight of colourful food trucks lined up opposite the yachts meets visitors to Port Adriano for their periodic Street Food Festivals. A far cry from your basic budget hamburger stall, the glossy vans give the millionaire yachts a run for their money in the style stakes.

Street Stars​

The tempting aroma of succulent brochetas waft from a shiny red London bus at Porto Adriano, while the Notenom Fusion food truck dishes up plates of inventive fusion cuisine worthy of the best restaurant, at bargain prices. If you can’t wait until the next Street Food Festival at Port Adriano, head to the Santa Catalina area of Palma, which regularly sees the trucks roll into town, and whose VanBig event originally brought the scene together.

A decade ago who would have considered Mallorca a ‘Leading Vegan Vacation Destination’? But after her 2015 visit, this was the opinion of Jasmijn de Boo, CEO of The Vegan Society. Credit for raising veganism’s profile on the island should go to Stephanie Prather and Manuel Lynch – founders of Mallorca Vegan. Those choosing a plant-based diet can now eat out well on the island. Our team’s favourites include Bellaverde (Puerto Pollensa), Café Scholl (Sóller), Port Amor (Port d’Andratx), and Villa Vegana (vegan hotel in Esporles, also offering cookery classes).



Where in Mallorcan towns the likelihood of finding Indian and Thai food is quite low, the neighbourhood of Santa Catalina is like a food map of the world. For a high concentration of international restaurants, Santa Catalina is the place to be. Plant-based options are also more common here – propelled largely by the area’s focus on yoga, sustainability and alternative medicine.


Palma, the “pearl of the Mediterranean” is a vibrant city reflective of its diverse community – a coming together of people from all over the world. However, in the presence of other cultures, it still – and always will be – the capital of Mallorca, rooted firmly in the heritage of the local people

The heart of Mallorca’s rich gastronomic scene has its place firmly rooted in the cosmopolitan capital. Over the last decade there has been an explosion of new eateries and culinary concepts, all of which have positioned Palma high up in the list of Spain’s hot foodie cities. Restaurants like Adrián Quetglas and Marc Fosh have both been awarded with Michelin stars, but that does not mean that Michelin-level cuisine is isolated to just few places. Across the city restaurants like Botànic and Fera are paving the way for innovative menus, making the capital the go-to place for diverse cuisine.

The best cured ham/jamon serrano/iberico is made from the black pork also known as mallorcan pig. The Porc Negre Mallorquí (Mallorcan Black Pig) breed was declared in danger of extinction, which led to the implementation of several conservation measures to protect and preserve this important breed native to Mallorca.

https://mallorcamade.com/blog/porc-negre-black-pig/

Los caspañoles diciendo que el jamon iberico es suyo jojo ya os gustaria ladrones, el jamon iberico es MALLORQUIN.

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  Local producer RANCHO GRANDE​

  At Rancho Grande in Santa Margalida, they breed the authentic Mallorcan ‘porcella negra’ or black suckling pig.
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  Local producer RANCHO GRANDE​

  At Rancho Grande in Santa Margalida, they breed the authentic Mallorcan ‘porcella negra’ or black suckling pig.
• 
  
  

  Local producer RANCHO GRANDE​

  At Rancho Grande in Santa Margalida, they breed the authentic Mallorcan ‘porcella negra’ or black suckling pig.
• 
  
  

  Local producer RANCHO GRANDE​

  At Rancho Grande in Santa Margalida, they breed the authentic Mallorcan ‘porcella negra’ or black suckling pig.

Local producer RANCHO GRANDE​

The Rancho Grande is best known for its horses, which the family owners have bred for more than 50 years for excursions around Son Serra de Marina. However, they now also have Mallorcan black pigs, which grow on the estate and feed naturally on what is produced there.
In the north of Mallorca, not far from the beautiful beaches of Son Serra de Marina, in the district of Santa Magalida, is Rancho Grande, a 150-hectare estate where more than a hundred horses live. Horses have always been a passion for the family who own Rancho Grande, and that passion tends to be shared by those who come to visit, for excursions along the beach and surrounding land, as well as enjoying dinners and celebrations organised at the estate’s restaurant.
However, Rancho Grande is now home to a new breed of animal – the black pig known as porcella or, before reaching adulthood porcelleta, known in Spanish as cochinillo or lechona, and in English as suckling pig.
The porc negre or black pig is a native island breed that has been recovered in recent years and which has survived above all due to the demand for sobrasada and the production of porcellas for consumption. Rancho Grande has around 150 pure-breed sows for rearing. https://illesbalears.travel/en/mallorca/local-producer-rancho-grande


"The black pig is a unique breed on Mallorca"

I’m not going to keep on here, because somehow I feel I’m preaching to the converted now, but once again let me briefly reiterate Mallorca is not what you expect!

At least, it’s not what I expected.

Images of lobster-red, beer-swilling Europeans on package holidays be gone!

And instead, please usher in upbeat cycling enthusiasts (lycra optional), trendy young hikers, sophisticated foodies and wine lovers, plus the odd sprinkling of those who just want a really nice villa for a week with some guaranteed sunshine and a not-so-crazy pricetag.

Yes Mallorca’s tourism is changing and I’m so glad I got to discover that right at the tail-end, of a near restriction-free, glorious 2021 season.

Yes this Balearic island certainly did it for me, but rather than just preach at you here in the intro about why it might do it for you too.

One of my favourite things to do in Mallorca is hike.

Yup did you know Mallorca, or at least parts of it, are a walker’s paradise?

Ride a Scenic Train​

And one of the aforementioned scenic towns is the beautiful spot of Sóller in the northwest of Mallorca.

Heading to this lovely historic destination is definitely one of the top things to do on the island, but why drive when you can catch a scenic train?

Heading to this lovely historic destination is definitely one of the top things to do on the island, but why drive when you can catch a scenic train?

Yes heading all the way from Palma via a heritage locomotive (that was originally developed to get the citrus fruit from this major growing area to the island’s major port), this incredible hour long journey takes in some of the island’s stunning scenery and then drops you in one of its prettiest towns.


And what’s more, you can then continue on by taking a historic tram down to Port de Sóller, another gem of a Mallorcan town right on the coast.


Hola, yes please!

Eat, Eat, Eat!

Mallorca is no exception when it comes to delicious, fresh food and the island boasts some incredible produce markets and seafood restaurants.

For vegetarians like myself, this might not be ideal (although there are still lots of other yummy options!), but for fish and meat-eaters, you’ll be in heaven!(ironically you were in Heaven without knowing it..)

Patiki Beach in Port de Sóller comes highly recommended – you’ll need to book – otherwise Palma, Santanyí and Deià, among many other towns, have incredible places to eat and enjoy!

Visit Beautiful Deià​

And talking of Deià, I couldn’t get through this list of the best things to do in Mallorca and not mention this lovely northwestern town too.

Infact, putting this on the list, brings together 2 of the points above, because one of the best day hikes you can enjoy in Mallorca will take you from Deià to Port de Sóller.
This is another way to experience both these towns, with Deià offering tons of quaint and cute cobbled streets and photo opps aplenty.

Cycle, Cycle, Cycle!

Which brings me nicely to my next point, because absolutely one of the top things to do in Mallorca is cycle!

Valldemossa​

And talking of charming and quaint, you can’t miss the chance to snap the beautiful northwestern town of Valldemossa when you’re in Mallorca.

One of the most picturesque places on the island, the beautiful stone buildings here, adorned with colourful shutters and set amidst the mountains, are delightful; and top of the attraction list in this town is definitely the Carthusian Monastery.

That said the hiking trails, shops, galleries and restaurants of this stunning spot shouldn’t be missed either!

Marvel at Fornalutx​

It’s a tough call, because I know I’ve named a lot of charming towns on this list of the top things to do in Mallorca, but in general, it’s Fornalutx that gets the highest praise.

Hard to believe given the level of competition, but there it is!

In fact, this spot is often named the prettiest town in Spain and dates back over 1000 years.

Spend a Day (or more) at Santanyí
One of the island’s creative hubs and yet another place that has inspired artists for years, is the beautiful town of Santanyí in the southeast of the island


I dont know about you but Palma de Mallorca sure looks like Paradise to me.....

The soul of the island.Mallorca's olive.

Olives have always been part of mallorcan life - but their story goes deeper than that.Long before tourism ever arrived,the island's hillsides were shaped by the ancient olie trees.Their gnarled trunks and silver leaves have witnessed centuries of storms,sun,and slow,patient work.

By the 15th century,olive oil was so precious it was even used as tax payment - liquid gold in its truest sense.


Today, Mallorca is home to over 8000 hectares of olive groves and 1.6 milion trees,many older than the villages they guard.Most belong to the mallorquina variety,hand harvested on the dry-stone terraces of the serra de tramuntana,protected by the oli de mallroca designation.

Because here, olive oil is more than a condiment- it is a story.A story of terraces and fincas, of patience and celebration,of generations who have kept a rythm between land and life, every drop glinting on your plate is Mallorca's past and present,poured together.

For those who want to go beyond the fair and step into the living history of Mallorca's olive culture, Son Moragues - known as sonmo - in Valldemosa is a must visit.

Nestled in the heart of the Serra de Tramuntana,this centuries old estate has been cultivating olives for more than 700 years. Their organic extra virgin oil,produced from trees that have stood since the 15th century,is among the island's finest.

Trying a Pa-amb-oli is definitely a must when you visit Mallorca and one of the best cyclists lunches out there.

Pa Amb Oli, which literally means “bread with oil,” is a simple yet delicious recipe that has been a mainstay of Mallorcan cuisine for centuries.

Pa amb Oli: Mallorca’s Iconic Bread with Tomato & Oil (Recipe!)​

The 'Pa amb oli' is much more than just a sandwich. It is a slice of rustic bread, preferably the typical brown bread of Mallorca, that is spread with garlic and drizzled with extra virgin olive oil. To this is added a slice of ripe tomato and, depending on taste, it can be complemented with Serrano ham,cheese, anchovies or sobrasada.

But beyond its taste and tradition, 'Pa amb oli' is also a reflection of Mallorcan philosophy. It's a dish that celebrates the simplicity and quality of local products, values tradition and authenticity, and invites you to enjoy the pleasures of life calmly and unhurriedly. Just like Mallorca, 'Pa amb oli' is a tribute to Mediterranean life, its light, its joy, and its flavor. So if you're going to visit our wonderful island, don't miss out on trying 'Pa amb oli'. We assure you that it will not disappoint.


The Aleppo pine (Pinus halepensis) is a quintessential, dominant Mediterranean tree, often referred to as Mallorcan pine tree due to its massive presence in Mallorca.

Who does not fall for the idea of eating a piece of crusty bread dipped in the best olive oil with a hint of salt? It’s amazing how simple ingredients can sometimes taste the most. Especially when it comes to regional products like the rewarded Mallorcan olive oil AUBOCASSA. I was lucky to be invited to the farm to observe closely the harvest of olives and enjoy an unforgettable picnic in the middle of olive trees fields.


The most aromatic olives they use are grown on the island and processed immediately after harvest, pressed in cold until the best olive oil is obtained. In AUBOCASSA, QUALITY, EXPERIENCE, GOURMET and HIGH QUALITY are written in capital letters!

When Tiffany Blackman, representative of AUBOCASSA, told me about an exquisite picnic with olive oil tasting in the middle of magnificent olive groves, in the heart of Mallorca, I could not resist! I immediately signed up for this excursion and unique experience.

AUBOCASSA – A TRULY MAGICAL PLACE IN THE EAST OF MALLORCA ​

“AUBOCASSA”, a rustic wooden sign guides me along the way. I’m thrilled and excited while driving the last meters toward my destination. Once past the entrance, a beautiful Mallorcan Finca is revealed to me, not far from Manacor, surrounded by fields of olive trees.

I get out of the car and look around, I’m impressed! The cloudless blue sky and the fresh air invite me to breathe deeply. I smell a delicate aroma of herbs and soil warmed by the sun. In the distance, I can also see donkeys. What an idyllic landscape!

Stunned, I’m led by the dog “Flecha” towards the Finca.







At the entrance, Tiffany Blackman is welcoming me with opened arms. She is the gentle representative of the house and my guide today, through the sacred place of AUBOCASSA. The native American from New Hampshire is in great a mood and obviously in her element. No wonder, when you do what you love as she told me! Spending day after day in nature and enjoying the peace and harmony of this beautiful island, in this wonderful countryside, isolated from the hustle and bustle of the city and the crowd. It’s been five years since Tiffany has been part of the AUBOCASSA team, and one can tell she really is the soul of the house.

HOW TO TURN WHITE WINE INTO ONE OF THE WORLD’S BEST OLIVE OILS​

The AUBOCASSA estate has its origins in the 12th century and, therefore, is part of Mallorcan history. When Mario Rotllant Solá, co-owner of Bodega Roda de La Rioja, acquired it in 1996, his first intention was to make high-quality white wine, but a market study revealed that Mallorca was not ready for it yet. Mario Rotllant realized pretty soon the huge potential of growing olives instead. A daring decision at that time, since the olives were exclusively grown near the Serra de Tramuntana. In spite of all the well-intentioned advice from locals, the passionate winemaker decided to produce a high-quality olive oil. His mission: delight the gourmets worldwide, not only with excellent wines from La Rioja, but also with an excellent olive oil from Mallorca. And we can tell, he certainly succeeded!
The first olive oil press took place in 1998. Since then, many things have happened. The olive oil AUBOCASSA has continued to develop in the last 20 years. Today it is one of the best in the world without a doubt! Not only the numerous national and international awards prove it. Anyone who has tasted AUBOCASSA olive oil knows what I’m talking about.

That being said, let’s get back to my visit to the Finca!

AN OASIS OF RELAXATION AND CALM AMONGST THE OLIVE GROVES​

Pass the garden, one arrives at the plantations. Gnarled trees radiate calm and tranquility. While walking I notice the unusually delicate olives, similar to cherries. They are surprisingly small and shine different shades of color, from delicate green to deep purple. “One of our secrets to success,” reveals Tiffany, “is that we harvest olives when they are the most aromatic, not when they release the greatest amount of oil.” Almost twice as many olives are needed to make a liter of oil.

TOP-QUALITY OLIVES BECAUSE OF SUSTAINABLE FARMING​

The Mediterranean soil sterile of stone and clay slabs is ideal for olive and almond trees. However, the AUBOCASSA team deserves all the credit for the high fertility. Sustainability is very important. “We only take what we really need from the soil and then we give it back,” says Tiffany. In return, nature appreciates it by producing delicious olives of an excellent quality year after year. 8.000 trees are currently cultivated on 24 hectares of land. And they expect the area to expand significantly again next year.

MY FIRST OLIVE HARVEST – AN UNFORGETTABLE EXPERIENCE​

I take off my coat and enjoy the sunrays on my skin on this beautiful autumn day. The warm air smells of flowers and wood. Birds are singing and I think to myself: What a wonderful world! I welcome with gratitude this little getaway from the city which I usually appreciate so much.

THE WONDERFUL JOURNEY OF OLIVE OIL – FROM THE TREE INTO THE BOTTLE ​

I follow discreetly as the freshly harvested olives are brought to the farm. The machinery is already cracking at full speed. I observe the colorful olives on their wonderful journey through the imposing implements, where they are cleaned and grounded at a low temperature to separate the seeds, pulp, and water of the precious oil. What a spectacular show!



The gentle and delicate fragrance of herbs and fresh flowers attract me to enter the production area. The further I go, the more intense and opulent the smell becomes. Amazing! I did not know that olive oil could have such an outrageously good smell. I can’t wait to taste the delicious oil.

Not even 2 hours have gone by since the harvesting of the olives, the careful processing and the bottling of the cold pressed oil. “Freshly squeezed olive juice” is how Tiffany likes to call the exquisite product. For AUBOCASSA, it is capital to preserve the maximum potential of the fruit. I’m impressed! It’s no wonder that the award-winning AUBOCASSA oil is one of the best!

THE WISHING TABLE – A PICNIC LIKE A FAIRYTALE
“The best is still to come”, Tiffany tells me smiling while taking me back to the field. What I can see there leaves me speechless. With wide-open eyes, I admire the beautiful white table in the middle of olive trees, set with much love by the AUBOCASSA team. Deliciously decorated with regional specialties. An authentic party! Coca Mallorquina, Pa’amb oli’s, spicy cheese, fresh salads, delicious grilled delights, sweets and traditional Mallorcan Ensaimadas: everything is served with much love and attention! Of course, the RODA wine from La Rioja is not to be missed. Although the star of the day remains: the olive oil AUBOCASSA! ;-)

OLIVE OIL TASTING AT ITS FINEST​

From the tree directly harvested and freshly pressed in front of us: finally, I take the glass to my lips for a taste; I see in the distance, meadows of wildflowers and juicy green herbs. I close my eyes and smell fruits, both intense and spicy. A delicate smell of pistachios and tomatoes bathed in the sun, a taste of herbal flavor, could it be…some almonds? A soft flavor of nuts, kind of sweet. The texture flows and changes, I finally taste a slightly spicier flavor. I open my eyes. What remains is a pleasant and balanced taste in which the four seasons seem reflected.

Happy and smiling I head back home. In my luggage not only do I carry good impressions and a new story for my blog, but also some bottles of the excellent elixir. I know for sure I will always be reminded of this day! It was truly unforgettable!

The next time you’re in Mallorca, be sure to book a visit at the Finca AUBOCASSA, which includes a tasting of olive oil and wine, and a picnic in the middle of beautiful olive groves



Mallorcan Olive Oil Named One of the World’s Best
May 23, 2014 by Jan Edwards
An extra virgin olive oil produced in the Manacor area has been named one of the best in the world. Llàgrima Verda (which means ‘green tear’) won a Silver Award in the New York International Olive Oil Competition 2014 – repeating the success they enjoyed in last year’s competition.


The oldest olive oil producer in Mallorca is Can Det in Sóller, which first appeared in records in the 16th century and apart from the addition of electricity, it still uses pretty much the same methods as 500 years ago!

Sóller has a second claim to fame in that studies have shown that the Olis de Sóller extra virgin oil made at Cooperativa Sant Bartomeu since 1899 is the only one of its kind to have curative properties containing high levels of anti-oxidants and mono-unsaturated fatty acids offering protection against heart disease.

Olive oil is the central ingredient in the island’s diet and there is one particular traditional snack, Pa amb oli meaning “bread with olive oil” that you must try. Wholemeal country bread rubbed with a cut clove of garlic, rubbed with a ripe cut tomato and drizzled over with local salt and oil. The taste of Mallorca in a moment.

In the late nineteenth century Archduke Luis Salvador fell in love with SONMO and established there a museum of the island’s traditional trades and agriculture.

It was not europeans that invaded America, it was doomed christianity who invaded America and the world.Doomed christianity invaded Europe so what the fuck are you doing saying europeans invaded america,bitch?

What doomed christianity found in 1492 was not a wilderness waiting to be claimed — it was a continent that had already built cities larger than London, developed sophisticated agricultural systems that would later feed the world, mapped the stars with precision that rivaled anything in Europe , and sustained trade networks stretching thousands of miles. The civilizations of ancient America had been quietly advancing for millennia, and most of what they built has either been buried, burned, or rewritten. Tonight we go through what was actually here before contact changed everything.

America was always PAGAN.Get out of my land you doomed and inferior christians/impostors/criminals.You are going to "get" it...

We are not going to have mercy...

Mallorca is famous for its beaches, but it also hides a quieter, more authentic side that is often overlooked by visitors. Venture away from the more touristy areas and into the island’s interior, and you’ll discover enchanting rural landscapes, picturesque villages, and a winemaking tradition that dates back centuries. Enotourism, a fast-growing sector on the island, offers a unique opportunity to explore a different Mallorca—far from the beaten track—with an experience that blends nature, culture, and history.

Mallorcan wine is highly underrated, acting as a "hidden gem" in the Mediterranean with a focus on unique, indigenous grape varieties. Often kept for local consumption rather than export, these wines thrive in a warm climate, producing rich, high-alcohol reds like Manto Negro and Callet, alongside fresh whites like Prensal Blanc (Moll) and Giró Ros.

The island’s wine culture is an increasing attraction to visitors

The island is becoming increasingly renowned for its high-quality wines, which are largely made from local grape varieties, making them unique in the world.

Mallorca is the Mediterranean's most underrated destination for wine enthusiasts.

Just a few years ago, Mallorca looked at its little sister Ibiza with some envy - after all, the other Balearic island was considered more popular. The one with the upscale nightlife, the superstars and the glamour. Mallorca waited almost too long to counter the Ballermann image. It was not until the early 2010s that the island's image began to change. For many reasons: Billions of euros are being invested in infrastructure. Modern highways and expressways are being built. The beach and harbor promenades are being extensively renovated and luxury hotels are being built all over the island. The Tramuntana mountain range becomes a World Heritage Site, as does the cuisine of the Balearic Islands, whose flavors, techniques and recipes are now recognized as part of the Intangible Cultural Heritage of Humanity. Palma is now considered one of the most attractive cultural cities in the Mediterranean, and the local chefs are the stars. For them, sustainability and regionality are at the heart of their art. The island now has ten Michelin restaurants. Ibiza doesnt have the legendary Serra de Tramuntana mountain range tho...and Palma de Mallorca is the capital city of the Balearic Islands and the true Promised Land....

CUISINE AT TOP LEVEL​

Most of the culinary minds can be found in Palma's restaurants. One of the most important is Santi Taura. The 48-year-old son of the island has revolutionized Mallorca's haute cuisine - by taking it back to its roots. His restaurant, DINS Santi Taura, is hidden away in the winding old town district of Calatrava, just a stone's throw from Palma's cathedral, on the first floor of the elegant boutique hotel El Llorenç Parc de la Mar.

During the construction work, an old pottery kiln from the 11th century was discovered - from the era when Mallorca was under Arab(Basque/Italo Celtic) rule. The oven was carefully integrated into the interior and elevated by Santi Taura to a symbol of his work: a return to the roots of Balearic cuisine. While other hotel restaurants mainly attract tourists, Taura's DINS remains firmly in the hands of locals, even in high season, and for many Mallorcans his dishes are a journey back to their own childhood. And once you have tasted his empanadas - the traditional, filled dumplings, masterfully prepared - you'll never forget them again.

​

The art lies in simplicity
One of the most exciting newcomers in recent years is Fera restaurant in the old town of Palma - run by Carinthian chef Simon Petutschnig. It's spectacular not only because of its location in a lavishly renovated city palace, but above all because of its unusual style of cooking, which Petutschnig calls Mediterrasian. The products are all sourced from the island and the chef draws inspiration from Far Eastern food culture when preparing his dishes. One example: his seaweed canelloni filled with beef tartare - inspired by the Catalan national dish Mar y Montaña (sea and mountains). Its special feature: meat and fish are cooked together for a certain time so that the flavors combine.


More of an insider tip than a mainstream spot, Casa Maruka is a longstanding local favorite. The interior is an eclectic mix of styles, but the food more than makes up for it: Mallorcan cuisine at its finest, featuring market-fresh ingredients and top-quality fish and meat. A must-try: the freshly made apple tart with vanilla ice cream. It takes about 30 minutes to prepare, so savvy guests order it at the start of the meal to enjoy it as a perfect finish.


La Bodeguilla is a convincing example of how the art of Mallorcan cuisine often lies in simplicity, even in the island's lively capital. Here, guests sit shoulder to shoulder with locals and insiders, surrounded by ceiling-high wine racks. There are tapas - originally a slice of bread placed on a glass of wine or beer to keep insects away, today delicious snacks made from fish, meat, seafood or vegetables.


Even Playa de Palma—long known mainly for its Ballermann party scene—is undergoing a transformation. While the party hub still dominates the center of the beach, it’s worth taking a closer look. Beyond the beer-fueled revelry, between Balneario 8 and 13, Mallorca reveals some of its best sides: excellent infrastructure, plenty of space, and breathtaking sunsets. The most stylish way to enjoy them is from the rooftops of the area’s new luxury hotels—when it became clear that Mallorca’s future no longer lies in mass tourism.

Take the boutique hotel The Hype, for example. It has just eight suites, but offers pure designer luxury and the best view of the setting sun. Culinary offerings at Playa de Palma have also reached a new level: oysters, caviar, or Chateaubriand are on the menu at Al Faro Beach, currently the hottest restaurant at the Balneario. With palm-fringed umbrellas and a front-row view of the sea, the atmosphere blends Caribbean vibes with a Balearic backdrop. With Al Faro Beach, restaurateur Axel Schneider has fulfilled a long-held dream: to bring refined, guest-focused dining to a place once considered a stronghold of budget tourism.

FIND THE SILENCE
The past year was one of extremes in the Balearic Islands. A total of 18.7 million tourists arrived, most of them heading to Mallorca. And yet, there are now ways to escape the crowds and find peace and quiet. The most exclusive option? Renting a private villa or finca. The Private Hideaway is one of the island’s top-tier providers, offering modern designer fincas and villas for eight to twelve guests, complete with 24-hour full service. The motto: unlimited comfort.

Oh Mallorca gets more tourists than Ibiza...

Because of the influx of northern Europeans seeking holiday or retirement homes, land is expensive – too expensive to encourage vineyard expansion on any scale. So competition for grapes among all these wine producers is becoming increasingly fierce, more producers are small-scale and their wines are not cheap. Add to that new direct flights from Newark to Palma de Mallorca, one of Europe’s busier airports, and you have an island in which tourism is key

According to Eddie Hart, proprietor of El Camino, one of Palma’s hottest eating destinations, for many years Mallorcan wine was of decidedly average quality because producers knew they had a ready tourist market that was none too discriminating.
In 1891, when wine production in the rest of Europe had plummeted thanks to the predations of phylloxera, Mallorca had 30,000 hectares (74,130 acres) of vines churning out wine that was exported to fill the gap, but the vine-guzzling insect arrived eventually and by 1902 there were just 3,000 ha (7,410 acres). All over the island you can see abandoned terraces that were painstakingly constructed from the ubiquitous grey stones. Today there are fewer than 2,000 ha (4,940 acres) of vines.


"I went to Mallorca for a week’s holiday and, to my surprise, came across a wine revolution". https://www.jancisrobinson.com/articles/mallorcas-wine-revolution
So many people visit Mallorca every year and sadly rarely venture past the sun loungers around their swimming pools. But going out exploring and tasting Mallorca’s local wines is one of the best ways to experience the local Mallorcan culture, cuisine and scenery.

Mallorca has become known in recent years as the “17th state of Germany” due to its high rate of Teutonic tourism. But there’s a lot more to this island than booze, beaches and sunburnt tourists – and the real Mallorca lies only a few medieval alleyways away.
"I studied abroad on Mallorca a few summers ago and fell in love with the relaxed rhythm of island life, the soft cadences of the Mallorcan dialect and the rugged beauty of Mallorca’s mountains and coastline. And I’m not the only who who liked it- the Romans, Byzantines, "Moors" and Catalans all settled here during the last 2,000 years making this island extraordinarily rich in history and culture"

High cuisine in Mallorca: Is this Palma's best veggie restaurant?​

An Austrian chef is shaking up the Mallorcan gastro scene: the Fera restaurant serves international cuisine at the highest level and for all tastes.

Izakaya restaurante japones en Palma ha sido galardonado como el segundo mejor restaurante de alta cocina del mundo con el premio The Best of the Best emitido por TripAdvisor.

Not only has Palma's Izakaya High Japanese Cuisine been named Spain's Best Fine Dining Restaurant in the Tripadvisor 2025 Travelers' Choice,but also Izakaya has been awarded as the 2nd best fine dining restaurant in the world with the Best of the Best distinction Issued by TripAdvisor.



According to Tripadvisor's 2025 Travelers' Choice Awards, Fogón Asado in Buenos Aires, Argentina, is ranked the No. 1 fine dining restaurant in the world. Known for its intimate, interactive grill-centered experience, it tops the 2025 list, followed by Izakaya High Japanese Cuisine in Mallorca,in second place.

A new course for Mallorca’s culinary scene​

Mallorca’s reputation as a food destination has been steadily rising in recent years, with acclaimed restaurants such as Voro in Canyamel — the island’s only two-Michelin-starred establishment — and DINS Santi Taura, Adrián Quetglas, and Béns d’Avall all helping to redefine the island’s fine-dining landscape. From the mountains of Sóller to the old streets of Palma, chefs have been elevating local produce and global techniques to new creative heights.



A new course for Mallorca’s culinary scene
Mallorca’s reputation as a food destination has been steadily rising in recent years, with acclaimed restaurants such as Voro in Canyamel — the island’s only two-Michelin-starred establishment — and DINS Santi Taura, Adrián Quetglas, and Béns d’Avall all helping to redefine the island’s fine-dining landscape. From the mountains of Sóller to the old streets of Palma, chefs have been elevating local produce and global techniques to new creative heights.


Now, Izakaya’s global recognition marks another significant leap forward. The award not only celebrates a single restaurant’s excellence but also cements Mallorca’s standing among the world’s most exciting gastronomic destinations. It signals that the island’s culinary ambitions have matured beyond regional acclaim — they now command global attention.

For food lovers, this is confirmation of what locals have long known: Mallorca’s dining scene is in full bloom. With world-class talent already at the helm and Izakaya’s success propelling the island even further into the spotlight, Mallorca’s gastronomic journey has just moved on to an exciting new course.

What explains how dozens of structures — built across four continents, sharing identical proportions, identical anchor points, identical approach clearances — were all officially designated as "customs depots" and "civic pavilions"? Structures so overbuilt, so precisely engineered, so curiously vague in their documentation that the standard explanation doesn't survive contact with a tape measure. The official timeline of aviation begins in 1903. But the infrastructure tells a different story. Forty-foot ceilings in 18th-century warehouses. Mooring rings at rooftop height. Paved approach corridors cleared of natural obstruction for impossible distances. And early photographs — daguerreotypes, albumen prints from the 1840s and 1850s — showing elongated aerial forms above the exact buildings that were later repurposed, perfectly, as transit hubs when rail arrived. Then aviation. Then airports. The same bones. Every time. The deeper I went into the architectural surveys, the expedition records, the cartographic margins where the word Tartaria quietly disappears from the maps — a pattern emerged I could not dismiss. Not regional coincidence. Not parallel overbuilding. The same structure, on four continents, documented in the haziest possible terms, bearing infrastructure that has no function under the official timeline. And the archive closes around each one with the same vague language: unknown origin, unknown function, unknown date. This investigation asks whether aviation was invented in 1903 — or whether it was rediscovered then. And what was quietly repurposed, relabeled, and placed just out of reach in the centuries before.


Mallorca's reputation as a luxury destination is continually enhanced by its flourishing gastronomic scene, and recent developments solidify Palma's position as a true Mediterranean culinary capital. For your audience, who appreciate the finer things in life, this is fantastic news, reinforcing the island's appeal for both leisure and a high-quality lifestyle.

While the island has long been celebrated for its fresh produce and traditional cuisine, Palma has seen an explosion of innovative and high-end dining experiences. News from the culinary world often includes mentions of the island's rising stars and enduring favorites, indicating a vibrant and competitive landscape that benefits everyone.

Palma's blossoming gastronomic landscape is a powerful draw for those who appreciate world-class food and drink. It adds another significant layer to Mallorca's appeal as a luxury destination, offering residents and visitors alike an endless array of delicious experiences. Investing in Mallorca means investing in a lifestyle where exceptional culinary delights are an everyday pleasure.

Five Hotels Opening in Mallorca in 2026

The perennial debate on how to rein in the ballooning number of visitors to the island has often returned to the quality-over-quantity mantra. That is, encouraging a more select level of tourism over the pack-them-in, package-holiday variety. However, the strategy has had limited success: Tourists are coming to Mallorca in greater numbers than ever before, but they are indeed spending more than ever too.

Nowhere is this more evident than in the calibre of the new hotels that have opened recently on the island, most notably the ultra-luxe Four Seasons in Formentor. And this trend is showing no signs of letting up for 2026, with a slew of new hotel openings that will further burnish Mallorca’s reputation as a premium destination. And surely encourage even more visitors.

Mandarin Oriental Punta Negra​

Hands down, the most weighty opening Mallorca will see this year is the arrival of this Mandarin Oriental outpost, which opens for business this July in Punta Negra. For an island already flush with luxury-level stays, the entry of this storied Asian hospitality brand represents a powerful vote of confidence in Mallorca’s positioning at the top end of European travel.


Set on a prized stretch of coastline between Portals Nous and Illetas, the resort will occupy the former Hotel Punta Negra site, completely reimagined as a low-density, design-led retreat with direct sea access. Expect the group’s signature understated elegance, exceptional wellness facilities, refined dining concepts and service levels that routinely place Mandarin Oriental among the world’s elite hotel brands.

Gran Hotel Margalida
Tucked into the dramatic coastal folds of Banyalbufar, Gran Hotel Margalida is shaping up to be one of the most quietly compelling openings of 2026. Its perch between the Tramuntana mountains and the Mediterranean means this boutique property promises pinch-yourself panoramic sea views, alongside some genuinely five-star features.

Aubamar Palma Resort​

Opening in 2026 following a top-to-toe renovation, Aubamar Palma Resort will become one of the island’s most expansive resort-style hotels, uniting four distinct buildings – Suites, Park, Tower and the Aubamar Convention Centre – into a single complex. Featuring a whopping 495 rooms and suites, it should easily qualify as Mallorca’s biggest five-star stay.

Caramelo Calviá Beach​

Sandwiched between the twin resorts of Palmanova and Magaluf, Caramelo Calviá Beach opens in May 2026 as part of the Caramelo Hotels collection – a more style-forward, just-for-adults offshoot of the Hoteles Globales brand. In fact, it’s the only hotel on the island designed exclusively for guests aged 21 and over, so purposefully filters out the more raucous end of the locale’s reveller

Sea views in the rooms go from glimpses to broad swathes of the nearby big blue – it’s about the same quick stroll to the two nearest playas of Son Matias and Magaluf beach. A sun-drenched pool terrace is the centrepiece of the hotel’s social spaces, which lean into a swish beach club vibe. Caramelo’s appeal for many will lie in its polished yet unstuffy modern-Mediterranean atmosphere, with the option of easily dipping your toe into the infamous nightlife of Punta Ballena’s notorious strip a short shuffle away.

Finca Banyols​

For those drawn to Mallorca’s interior rather than its beaches, Finca Banyols will offer a compelling alternative when it opens this spring. Located near Alaró, at the foothills of the Tramuntana, this five-star rural retreat transforms a historic agricultural estate into an elegant countryside sanctuary.


Surrounded by olive groves and open farmland, the finca blends traditional Mallorcan stone architecture with understated modern design. Accommodation is intentionally limited (at just 32 rooms and suites), creating an intimate atmosphere that prioritises space and calm. Wellness comes in the form of open-air spa cabanas and treatments infused with the estate's organic olive oil and honey from their own beehives.


Finca Banyols is aimed squarely at travellers who like their luxe rustic – and very much rooted in the Mallorcan countryside. It’s a reminder that the island’s luxury story in 2026 isn’t only being written along the coast, but deep within its rural heart.



A new trend has sprouted up in Palma, and particularly around the Plaça del Rosari: concept stores that combine a love of cycling with a passion for coffee. It doesn’t feel intuitive at first – coffee and cycling? But these distinctive storefronts are uniting high-quality cycling gear, bike rentals, recommendations and, in some cases, repair service, into an inviting meeting point for cyclists and coffee enthusiasts. In this way, it’s a natural connection. Cyclists enjoy taking breaks and refuelling on their outings, while others enjoy relaxing and talking about their love of the sport. Additionally, Mallorca, with its Mediterranean climate and world-renowned cycling routes, is the ideal destination for cyclists from everywhere, making these spaces particularly attractive. Each shop brings their own approach to the cycling world, whether through sustainability or simply stylish activewear, enticing even the most sceptical to hop on two wheels after enjoying a strong, locally roasted café con leche.

Imagine thinking the legendary history is not real when the legendary history is the version of history of the pagans and Rome and everything was pagan originally.

You never asked yourselves who are those doomed impostors known as christianity that invaded and stole Europe,America and the world. "You will not steal" "you will not kill" and what did this mafia/christianity do?Steal and kill. You are doomed for believing those doomed impostors.

This is proof that the 10 commandments are of pagan origin.

If Rome is the eternal city what is Palma de Mallorca which is the hidden origin of Rome and everything?Mallorca is the lost but legit Paradise...that's what.

Golf and its boom in Mallorca.​

The Club de Golf Son Servera​

The success of Son Vida prompted the creation of other golf courses in Mallorca, such as our Club de Golf Son Servera, which was inaugurated in 1967, being the second oldest in the Balearic Islands. Our club is distinguished by being the only social club on the island: it belongs to its members and not to a company. Its 18-hole course offers a varied and challenging round, with spectacular views of the Mediterranean Sea and the mountains.


Mallorca has established itself as one of the most important golf destinations in Europe attracting thousands of golfers every year. The island has a wide range of acommodations, services and activities complementary to golf, which make Mallorca an ideal place to enjoy an unforgettable golf holiday. In addition, Mallorca has hosted influential golf events, such as the Challenge Tourthe Ladies European Tour or the International Golf Travel Market.

If you are a golf lover and want to enjoy this sport in a paradisiacal environment, do not hesitate to visit Mallorca. You will be surprised by the beauty, challenge, and fun that await you on this island. And if you want to learn about the history and tradition of golf in Mallorca, don't miss our Club de Golf Son Servera, a golf reference on the island. We have recently been awarded the Golf Merit Badge




Over the last few years, the island of Mallorca has become one of the European regions with the most golf courses per square meter. The golf scene in particular is constantly growing on the Balearic island.

The golfing stronghold in the southwest​

Fine sand, deep blue water, beautiful old towns and lively streets - the southwest of Mallorca stands out for its versatility and offers an unforgettable experience for everyone. It is not only the cultural stronghold of the country, but also the centre of golfing in Mallorca. In breathtaking natural surroundings, tee-offs can be made on the most beautiful golf courses on the island. A small overview of the most famous golf courses shows the golf paradise in the southwest of Mallorca:

Real Golf de Bendinat​

Now it's getting hilly! The Club Real Golf de Bendinat has a course that resembles a work of art. Fairways, water hazards and trees make golfing at this golf club in Mallorca something very special. A golfers' tunnel also helps players to get to the other side of the motorway, where they can continue to tee off. The golf course has 18 holes and a par 71. Those who need some privacy can simply make themselves at home in the clubhouse - illustrous people have already taken a breather here.

Golf Santa Ponça​

The golf course of the same name is located directly near the coastal town of Santa Ponça. The course has one of the longest par 5 holes in Europe. The golf course is known for its long and narrow holes. Professionals like to play at Santa Ponça: the European Tour has already played there six times. The large complex is complemented by two more courses.

Golf de Andratx​

If you are looking for a challenging and difficult golf course, you will find it in the southwest of Mallorca: The Golf Club de Andratx is one of the most outstanding courses in the Mediterranean. The course is ideal for professional golfers, because at 609 metres, it has the longest hole in Spain. The slightly hilly nature of the course as well as bunkers and water hazards also provide excitement during play. The 18-hole course with four par 5 holes and seven ponds offers a view of the bay of Camp de Mar,

T Golf Calvia​

Golfing on a stunning course: T Golf Calvia is one of the oldest golf courses on the island. It is an 18-hole, 72-par course on a hilly landscape. The club has 15 lakes and many bunkers, so the game becomes more challenging.

Golfing in Palma: Golf courses in the capital city​

Palma offers deep relaxation and even more: around the capital there are several golf courses waiting to be discovered. The best golf courses in the capital can be found here:

T Golf Palma​

T Golf Palma is located in the immediate vicinity of the capital. A unique golf course near Palma, imitating classic American golf courses. It is an 18-hole course with par 71, the property has 66 hectares. The American style was combined with Mediterranean flair; wild olive trees and mastic bushes adorn the course and maintain the island's nature. Especially the network of connecting paths, the so-called car paths, are ideal to reach the courses without any worries.

Golf Son Muntaner​

A quick game of golf before an evening cocktail? It is only a few kilometres from Palma's city centre to Golf Son Muntaner. The course has an 18-hole, par 72 course. Despite its proximity to the city, you feel connected to nature at this golf club: The field is designed like a rural idyll. Professional and amateur golfers can look forward to restaurants and a golf academy here.

Golf Son Quint​

One of the newest golf courses on Mallorca is Golf Son Quint. The golf club belongs to the Arabella Golf Group and has a big surprise for golfers: directly on the course, you get an exclusive view of Palma's landmark, the cathedral. The 18-hole course is suitable for beginners and advanced players and also offers a clubhouse with pool.

Golfing in the north of Mallorca.

Club de Golf Alcanada
Not far from the bay of Alcúdia is the Club de Golf Alcanada. The course is one of the most beautiful golf clubs in Europe. It is surrounded by olive trees, pine trees and a nature reserve. To protect these, the golf course blends into the area without harming the environment. The course has 18 holes and a golf academy.

Golf Pollensa​

The 9-hole golf course Golf Pollensa offers full comfort: In addition to the two longest holes in Mallorca, the golf club also offers plenty of space to relax. The pool and the view of the sea provide deep relaxation and enjoyment. There are also golf lessons for beginners.

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